Chocolate Swiss Butter Cream

Delightfully Chocolate Swiss Buttercream

Enough for 2 9” layer cakes of 24 Cupcakes

Ingredients
10 large, fresh egg whites
2-1/2 cups sugar
10 oz. Chocolate Melted (choose the best you can afford I like Callebaut)
3 cups unsalted butter, cut into cubes and room temperature or cool
1 tablespoon expresso or instant coffee

pinch of salt
Instructions
Wipe the bowl of your electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch, about 8 minutes or so.  Once the bowl is cool you can start adding butter or room temperature to the touch.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture it might curdle but keep mixing and it will come back to smooth. If your mixture gets too runny, just refrigerate for about 15 minutes and then continue mixing with paddle attachment until it comes together. Add coffee and the salt to the melted chocolate and add a little at a time to your bowl continuing to beat on low speed until well combined.
Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

You can freeze for up to 6-8 weeks.  Place on counter overnight to thaw, and rewhip for 5 minutes with paddle attachment in an electric mixer.