Copyright Thomas Saaristo  All Rights Reserved
Chocolate buttercream
This buttercream can be made with milk, semisweet, or bittersweet chocolate. Cool
chocolate between 85 and 100 degrees before adding it to the butter mixture

20 tablespoons butter, at room temperature
4 ounces confectioners sugar
3/4 cup cocoa
Pinch Extra fine salt
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
8 ounces chocolate, melted and cooled

Process butter, sugar, cocoa, and salt in the bowl of a food processor fitted with the
metal chopping blade until smooth, 25 to 30 seconds. Scrape bowl as necessary to
keep everything together

Add the syrup and vanilla and process until just combined, 5 to 7 seconds

Scrape down the bowl, and then add the chocolate and pulse until smooth and
creamy, 10 to 12 more seconds

Chocolate buttercream can be employed immediately or held up to 3 hours. For longer
holding or storage time, refrigerate, covered, and let stand at room temperature 1
hour before using