- Prepare the Egg Whites:
In a heatproof bowl (or the bowl of your stand mixer), combine the egg whites and sugar. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the sugar is dissolved and the mixture reaches 160°F (70°C) on a candy thermometer. - Whip the Meringue:
Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat the mixture on high speed until stiff peaks form and the meringue is cool to the touch (about 10 minutes). - Add Butter:
Switch to the paddle attachment and add the softened butter, one tablespoon at a time, beating well after each addition. Continue to beat until the buttercream is smooth and silky. - Add Chocolate:
Slowly pour in the melted and cooled chocolate, mixing until fully incorporated.
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