Mocha Buttercream Cookie Icing Ingredients:
6 egg yolks
1 cup sugar
1/3 cup water
4 tsp. instant espresso powder
1 1/2 cups unsalted butter, softened
1/4 cup semisweet dark chocolate pieces, melted and cooled
Whip the egg yolks with electric mixer until thick and lemon colored; set aside. In a medium size saucepan combine sugar, water, and the espresso powder, bring to boiling, stirring constantly. Continue to cook over medium high heat, stirring constantly, until mixture reaches soft-ball stage (236F).
Quickly pour the hot mixture in a steady stream over whipped egg yolks, beating on high speed, continue beating until mixture is thick and smooth. Cool for 15 minutes.
Meanwhile, beat the unsalted butter until light and fluffy. Add the butter, 1 tablespoon at a time, into the cooled egg mixture. Cover and chill for 30 minutes or until stiff enough to spread.
Melt the semisweet dark chocolate pieces in the microwave or on low heat in a sauce pan. Remove from heat and let cool while the Buttercream Icing is cooling. Stir the melted semisweet dark chocolate into the Buttercream cookie icing to create that delicious chocolaty mocha flavor, before using.