Ingredients
- 1 pound bittersweet chocolate
- 12 ounces semisweet chocolate
- 3/4 cup egg-whites (4-5 extra-large eggs), at 70 degrees
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 3/4 teaspoon kosher salt
- 1 1/2 pounds unsalted butter, at 70 degrees
- 3 teaspoons pure vanilla flavoring
- 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
- 3 tablespoons dark rum, optional
Directions
Chop the chocolates and put these questions heat-proof bowl set on the pan simmering water. Stir until melted and hang aside until cooled to 70 degrees.
Mix the egg-whites, sugar, cream of tartar, and salt within the bowl of the electric mixer fitted having a whisk attachment. Put the bowl of egg-whites within the pan of simmering water as well as heat the egg-whites until they're warm to touch, about a few minutes. Return the bowl towards the electric mixer and whisk on high-speed for five minutes, or before the meringue is awesome and holds a stiff peak.
Add some butter, 1 tablespoon at any given time, while beating on medium speed. Scrape lower the bowl, add some melted chocolate, vanilla, espresso, and rum, if using, and blend for one minute or before the chocolate is totally blended in. When the buttercream appears very soft, let it awesome, and beat it again.
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