Chocolate buttercream:

100 grams soft butter
100 grams chocolate
100 grams icing sugar
4 pasteurize egg yolks (use only pasteurized egg yolks)

Carefully melt the chocolate and stir in the soft butter.
Add the pasteurized egg yolks and sift in the icing sugar and whisk by hand until smooth and no lumps appear.

Perfect for cake filling, crumb coating and cupcake swirls. If you have any questions regarding the recipe please write.

Happy Caking!

Louise