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So-Chocolate Buttercream
Ingredients
- 5 ounces semisweet chocolate, melted and cooled
- 1 ounce unsweetened chocolate, melted and cooled
- 1/4 cup sugar (optional)
- 1/4 cup refrigerated or frozen egg product, thawed
- 1 - 2 tablespoons instant espresso coffee powder or instant coffee crystals
- 1 tablespoon cognac, orange liqueur, Kirsch, cherry brandy, creme de cassis, or water
- 1 teaspoon vanilla
- 1 cup unsalted butter, room temperature and cut into 1-inch pieces
Directions
1. In a food processor with metal blade, combine the melted chocolates, and the sugar, if using. Add the egg product, espresso, cognac, and vanilla. Cover and process with 4 or 5 on/off turns.
2. With the machine running, add butter, one piece at a time, through feed tube. Process until mixture is smooth. If necessary, refrigerate until spreading consistency.
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Variation:
Electric Mixer Directions:
In a medium mixing bowl, combine chocolates, sugar (if using), egg product, espresso, cognac, and vanilla. Beat smooth. Gradually add butter, beating until fluffy. (Note: This method will give a lighter, fluffier frosting.) Makes 2-1/2 cups.
