Like a creamy chocolate mousse crossed with brownie batter.
, or light brown sugar. These super-flavorful sugars add a hint of caramel or, in the case of light brown sugar, molasses, which tames the sweetness of the meringue, provides deeper flavor, and complements the earthy chocolate. It's a simple way to build more flavor into the recipe from the ground up.
Should circumstance push the buttercream toward the warm or cool end of the spectrum, it will range from soft and soupy to stiff and curdled. Fortunately, these issues are never bad enough to ruin the buttercream, and they're easy to fix if you consult my.
I recommend using a dark chocolate with cocoa solids of somewhere between 72 and 77%. At lower percentages, the chocolate will contain more sugar and less chocolate, making it a poor flavoring agent. At higher percentages, the increase in cocoa butter can create a buttercream that seems stiff and greasy due to its high melting point .
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