In one of those “Why didn’t we think of this before?” moments, we happened to have some leftover espresso buttercream and wondered what would happen if we added unsweetened chocolate. Mocha frostings aren’t a revelation, but what is new is using unsweetened chocolate with Italian Meringue Buttercream (IMBC) to keep this version slightly bitter and give it a more adult, sophisticated taste. This is not the buttercream to use for your kid’s bake sale: much better for the adult birthday cake.
- 1 batch Italian Meringue Buttercream, Espresso version, soft and whipped
- 5 to 10 ounces unsweetened chocolate, such as Ghirardelli, Callebaut or Guittard, melted and slightly cooled.
- Have the espresso buttercream freshly made. Make sure the chocolate is melted and smooth, but slightly cooled. Beat the smaller amount of chocolate into the buttercream and assess for taste and color. You have some variance here in how dark and bitter you take it. Add the amount of chocolate that is to your liking and beat until smooth and combined. Use immediately.
- We know there are other brands of unsweetened chocolate easily found in the supermarket. Experiment to see which ones you like. Ghirardelli is getting easier and easier to find, while the others might be have to be mail ordered.