Chocolate Buttercream

1 & 1/2 pounds of butter (set out at room temperature for about 30 minutes)

6 egg yolks (use pasteurized eggs)

4 cups sifted confectioner sugar

12 ounces semi-sweet chocolate pieces (melted). Follow directions on package for melting.

1. Pre-melt chocolate.
2. In mixing bowl whip butter & slowly add eggs and confectioner sugar. Scrap bowl with a rubber scraper when needed. Whip on medium high speed until buttercream is light and fluffy.

*Note: Use pasteurized shelled eggs for any recipe calling for recipes that will not be cooked.

*Note: There is a difference between pasteurized and pasture raised eggs.