1. Melt chocolate with 2 tablespoons of the butter. 2. reserve. 3. Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute. 4. Reserve. 5. Measure sugar and water into 1 quart nonaluminum saucepan, stir well. 6. Cook over low heat until mixture simmers, cover and simmer 5 minutes. 7. Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer. 8. While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture. 9. Continue beating until bottom of bowl is cool to touch. 10. Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended. 11. Place remaining butter in small mixer bowl, beat at medium speed until fluffy. 12. While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time. 13. When all butter has een added, beat about 5 minutes. 14. Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
