"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 c. sugar 6 large egg whites 2 1/2 sticks of unsalted butter 16 oz semisweet chocolate
Place sugar and egg whites in an electric mixer bowl over a pan of simmering water. Whisk constantly until heated and sugar is dissolved. Remove from heat and continue to whisk until cooled and stiff peaks are formed.Continue to run mixer while adding butter one small piece at a time. Whisk until light and fluffy cream has formed. Stir in chocolate until well combined.
This frosting is excellent on a yellow cake and then topped with toasted coconut.
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