Chocolate Swiss Meringue Buttercream
Ingredients
2 tbl. unsweetened cocoa powder
1 1/2 cups chocolate chips
3 large egg whites
3/4 cup sugar
1 cup unsalted butter, at room temp and cut into tablespoon-sized pieces
1/4 tsp. salt
Directions
Melt the chocolate chips over a double boiler. Stir in the cocoa powder and set aside to cool.
In a double boiler, whisk the egg whites and sugar together. Heat, whisking constantly, until the mixture reaches 160 degrees. Remove from heat and use an electric mixer to beat the eggs until they are fluffy and hold stiff peaks, about 6 minutes.
On a medium-low speed, add the salt and butter a few pieces at a time. Once all the butter is added, turn the mixer on high and beat until smooth and creamy. Add the chocolate mixture and mix until combined.
