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CHOCOLATE BUTTER CREAM
1 cup sugar
1/4 cup
water
6 egg yolks
12 ounces butter, unsalted, softened
6 ounces
bittersweet chocolate, melted
In a medium sauce pan, boil sugar and
water until the temperature reaches 245 degrees on a sugar thermometer.
Mix
egg yolks in an electric mixer. Gradually, pour hot sugar syrup over egg yolk
while mixing continuously until mixture is creamy and cool. Beat in butter.
Stir in cooled chocolate.
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