CHOCOLATE ITALIAN BUTTERCREAM

INGREDIENTS

1 & 1/4 cups granulated sugar divided

1/4 cup & 1 tablespoon water

7 large egg whites at room temperature

3/4 teaspoon cream of tartar

2 1/2 cups sweet (unsalted) butter room temperature

3/4 cup melted and cooled semisweet or bittersweet chocolate

INSTRUCTIONS

Heat 1 cup of sugar and 1 cup of water over medium heat. Stir until sugar is dissolved. Use a pastry brush dipped in water to brush down crystals on the side of the pan. Beat egg whites at medium speed (whip attachment) to foamy. Add cream of tartar to soft peaks. Slowly add the last (1/4 cup) of sugar and whip to stiff peaks. Boil the sugar water to 240 degrees Fahrenheit. Running the mixer on medium/high slowly pour the hot syrup down the side of the mixing bowl. When the bottom feels warm, no longer hot to touch add one by one the tablespoons of butter. Keep beating until light smooth and fluffy. On low speed add the chocolate, hand mix to finish.