Mocha Buttercream
(Yield: 3 cups)
1 cup sugar
1/3 cup water
¼ tsp cream of tartar
4 egg yolks
5 ounces semi-sweet chocolate
¼ cup strong coffee
¾ lb butter
2 tbsp dark rum
Combine sugar, water and cream of tartar in heavy saucepan. Bring to a boil and boil rapidly until syrup reaches 240 F on candy thermometer.
Beat egg yolks until fluffy. Gradually beat in the syrup and continue to beat until mixture is stiff.
Melt chocolate in the coffee over hot water. Beat into the egg yolk mixture.
Beat in the butter bit by bit. Stir in the rum. Chill until buttercream has the right consistency for spreading.
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