Does anyone have this book??

I'm looking for the mocha buttercream filling recipe in it.

Can you pm me with it??

Many thanks!!!

I have it - i'll send it now

Debbie

This is long so I copied it here in case anyone else wants it...

4 to 6 cups Basic Buttercream Filling (recipe follows)
2 ounces bittersweet chocolate, melted and cooled to room temperature
1 1/2 tsp instant expresso
2 tablespoons coffee liquer

Blend 1/2 cup of the buttercream filling into the melted chocolate. Stir in the espresso powder, and then add the mixture to the remaining buttercream filling. Using a standing electric mixer, whip briefly on medium-low speed to combine. Blend in the liqueur and mix for 1 minute.

Basic Buttercream Filling

1 egg
5 egg yolks
2 cups sugar
6 sticks unsalted butter at room temp, cut into 1/2 sticks
6 Tbs vanilla extract or 1/3 to 1/2 cut flavored ligueur of choice

1. Place the egg and yolks in the large bowl of an electric mixer. Using the wire whisk attachment, beat at medium speed until the mixture turns from orange yellow to pale yellow. Continue whishking while you proceed with Step 2.
2. In a medium saucepan, mix the sugar and 1/3 cup water with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove and use a clean pastry brush to paint the area just above the water line with water. Turn the heat on to medium, and watch the sugar mixture, being sure that it doesn't caramelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture until the thermometer reaches 240 degrees (soft-ball stage): this will take about 5 to 7 minutes.
3. With the mixer still running on medium speed, very carefully and slowly pour the hot sugar mixture in a very thin stream down the side of the bowl (near the edge) and into the yolks. (Do not pour the hot sugar all at once directly into the middle of the eggs.) Beat for 12 to 15 minutes on medium speed, or until the outside of the bowl is moderately warm to touch.
4. Add the butter pieces, one at a time. The mixture may break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the buttercream until it begins to get smooth again. This could take up to 10 minutes. Once the mixture is smooth, add the vanilla or other flavorings and beat for 3 minutes more. (if the filling is too soft, chill for 10 minutes before you fill your cake. If the filling is still too loose, cream 4 Tbs of chilled butter then gently whip the creamed butter into the filling, 1 Tbs at a time.) The filling may be stored in an airtight container in the refrigerator for up to 5 days.

Enjoy!
Debbie

You are an absoulute doll!!!

Thanks so much!!!!