Chocolate Italian Meringue Recipe?

Baking By Rodriguez-km Updated 13 Mar 2013 , 12:39am by still_learning

Rodriguez-km Posted 12 Mar 2013 , 5:14pm
post #1 of 5

Has anyone made chocolate Italian-meringue? If so, what's the recipe? Thanks!

4 replies
AZCouture Posted 12 Mar 2013 , 5:28pm
post #2 of 5

I fold melted and cooled chocolate into the icing after it's done mixing. No real recipe, just add it until it's how you like it.

Rodriguez-km Posted 12 Mar 2013 , 5:36pm
post #3 of 5

Oh ok, thank you! And does it keep the same consistency, like to still make borders?

Blueridgebuttercream Posted 13 Mar 2013 , 12:08am
post #4 of 5

When I've made it, I only put in enough chocolate for a medium chocolate color/flavor and there was no discernible difference.  According to The Cake Bible, if you add enough chocolate, it does eventually get stiffer. 

still_learning Posted 13 Mar 2013 , 12:39am
post #5 of 5

AWhimsical bakehouse suggests 2-3 oz of melted, cooled (100F) chocolate per cup of buttercream. My IMBC recipe yields about 8 cups (based on a cup of egg whites) and I typically use 24 oz of chocolate.

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