Bittersweet chocolate frosting with egg yolks - have you tried this recipe?
Confession: I am a little tired of chocolate ganache and buttercreams, and have been looking for a billowy chocolate frosting more reminiscent of what we had back in the day.
I noticed a recipe on Epicurious.com (from a 1989 issue of Bon Appétit) and was intrigued by one reviewer's comment that it had great chocolate taste with the magical consistency of canned frosting. I've never made frosting with egg yolks, and am wondering if anyone else had, or has actually tried this recipe? Here it is, paraphrased, along with a link:
Bittersweet Chocolate Frosting
1.5 cups sugar
6 large eggs yolks
1 tablespoon light corn syrup
1.5 cups whipping cream
6 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, cut into pieces, room temperature
.5 teaspoon vanilla extract
Mix sugar, yolks, and corn syrup in small bowl. Bring cream to simmer in heavy 3-quart saucepan. Add chocolates and stir over low heat until smooth; remove from heat. Stir in butter, then sugar mixture. Cook over low heat until 165°F to 170°F on candy thermometer, stirring constantly, about 10 minutes. Immediately pour mixture into bowl; do not scrape sides of pan. Add vanilla.
Using electric mixer, beat frosting until cool. Let stand at room temperature until thick enough to spread, stirring occasionally, 1.5 hours.