⅔cupchocolate chips(semi-sweet, melted, cooled to room temperature)
Instructions
Add a couple inches of water to a double boiler or a saucepan with a medium-sized glass bowl placed on top.
Add the egg whites and sugar to the top of the double boiler or glass bowl and whisk to combine.
Heat over medium-high heat whisking occasionally until warm.
Once warm, continue heating and whisking until the mixture reaches 160°F and the sugar is melted.
Transfer the egg white mixture to the bowl of a stand mixer and whisk until the mixture cools to room temperature.
While the egg whites are whisking, combine the vanilla extract and instant coffee in a small bowl and set aside.
When the egg whites are cool, they should be stiff and fluffy. They’re now a meringue!
Add the room temperature butter to the meringue one tablespoon at a time while whisking at a fairly high speed.
When all the butter is added the mixture should be smooth and frosting-like. Scrape around the bowl with a rubber spatula.
Add the vanilla/instant coffee mixture and the melted cooled chocolate and whisk to combine.
Use immediately.
Notes
If you are making this in advance and are going to refrigerate it, you’ll need to let it come to room temperature before trying to spread or pipe it. If, after letting it come back to room temperature, the texture seems wrong, just give it a quick whisk.