CHOCOLATE SWISS MERINGUE BUTTER CREAM
Steps:
- Cream butter by cutting into small pieces and adding to moving mixer one at a time. Make sure there are no lumps. Combine egg whites and sugar. Heat to 110 degrees while whisking constantly or mixing with electric hand mixer. Mix on high to stiff peaks. Put meringue back on stand mixer with paddle. Add butter and vanilla. Whip until combined, scraping down sides. Add melted chocolate and mix on med/high until combined.
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