Chocolate Swiss Meringue Buttercream
This is the most delicious thing you'll ever put in your mouth! This recipe requires you to melt the chocolate. There are two ways of doing this.
(i) In a microwave - place chocolate in a heat proof bowl and heat for 1 min on high. Stir and return to microwave for 30 seconds. Keep repeating this till chocolate is melted.
(ii) In a double boiler - if you don't have double boiler, just use a pan and a heat proof bowl that fits snugly on top. use a low heat and make sure the steam from water doesn't get into the chocolate as it can then seize up.
INGREDIENTS
80g or 2 egg white
75g castor sugar (3oz)
Pinch of salt
1tsp vanilla extract
175g chocolate (6oz)
175g butter (6oz)
METHOD
- Melt chocolate in microwave and leave to cool for a few minutes.
- Add 1/3 of the butter and stir to a fudge like consistency and leave aside.
- Place egg whites, sugar, salt and vanilla in a heat proof bowl.
- Set it over a pan of gently simmering water.
- Whisk constantly using a hand whisk till the egg whites reach 70c.
- Transfer mixture to a stand mixture (you can use a hand he'd mixer) and beat till the egg mixture becomes thick and foamy.
- Add butter a little at a time until smooth and creamy.
- Turn mixer to low and add chocolate mixture slowly.
- Turn mixer to high and beat till chocolate is fully incorporated and mixture is smooth and silky.