- 1 1/4 cups sugar
- 5 large egg whites
- 4 sticks (or 1 pound) unsalted butter, softened
- 1 teaspoons pure vanilla extract
- 6 oz of bittersweet chocolate (or bittersweet chocolate chips)
- 2 1/2 tablespoons water
Chop bittersweet chocolate into pieces (you can skip this step if you buy chocolate chips or mini chocolate chips). Mix chocolate and water, and melt in double boiler. If you don’t have a double boiler, then boil water in a sauce pan and melt chocolate in a stainless steel bowl above the boiling water. When chocolate is melted, set aside and let cool to room temperature.
Place sugar and egg whites in the heat-proof metal bowl. Set bowl over a pan of gently simmering water (use the same one you melted the chocolate with), and whisk gently until sugar has dissolved and egg whites are hot to the touch, about 3 minutes or when it reaches 160 degrees using an instant read thermometer. The mixture should be the temperature you like you coffee.
Remove bowl from the simmering water. Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Now, add the butter, one piece (1 tbs) at a time, while the mixer is on medium until all butter has been incorporated and the mixture is smooth. Beat mixture on high for 1 more minute. Add vanilla, and beat just until combined.
Add melted chocolate to buttercream and whisk on medium high until mixed.
Use a rubber spatula scrape sides and incorporate everything into meringue.