Try your hand at a delicious Chocolate Swiss Meringue Buttercream made with SoChatti chocolate! Everyone will love the flavor of espresso and chocolate!
INGREDIENTS FOR CHOCOLATE SWISS MERINGUE BUTTERCREAM
- 7 egg whites (at room temperature)
- ¼ teaspoon cream of tartar
- 1 teaspoon kosher salt
- 1 ½ cups brown sugar
- 2 cups of unsalted butter (4 sticks) (room temperature)
- 2 teaspoons of vanilla extract
- 1 teaspoon espresso powder
- 10 ounces of SoChatti chocolate
INSTRUCTIONS FOR CHOCOLATE SWISS MERINGUE BUTTERCREAM
Step 1. Prepare your ingredients and tools of the recipe; once you start, you will need to have all of your ingredients measured. Combine the vanilla and espresso powder in a small bowl and set aside.
Step 2. Fill a large pan with a small amount of water at the bottom, that the bowl of your stand mixer sits in without touching the bottom. Place your egg whites, cream of tartar, salt, and brown sugar in a bowl of your stand mixer, place your bowl over a large pan that has the water in it. Simmer the water in the pan and continuously scrape down the sides of the bowl while heating the egg white mixture. Heat the mixture until the mixture comes up to 190 degrees.
Step 3. Place the bowl with the hot egg white mixture in the stand mixer with the whisk attachment. Whisk for 10 to 12 minutes on high, or until firm and glossy peaks. Whisking will also cool the mixture for the next steps in the recipe.
Step 4. While the mixer is still running, add the room temperature butter, 2 tablespoons at a time until all of the butter is incorporated. Scrape down the sides of the bowl and mix again. Add the SoChatti chocolate and the vanilla/espresso mix and combine on low speed. Scrape down the bowl and mix until well combined.