Directions

1 pound bittersweet chocolate

Ingredients

12
ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Directions

Chop the chocolates and
place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set

aside until cooled to room temperature.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer
fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering
water and heat the egg whites until they are warm to the touch, about 5 minutes. Return
the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the
meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the
bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute
or until the chocolate is completely blended in. If the buttercream seems very soft, allow
it to cool, and beat it again.