hello and welcome to the crumbs and
doilies shop in Soho and today I'm gonna
be working with a very hot right now
ingredient which is Ruby chocolate and
Ruby chocolate is not what you might
suspect which is would be white
chocolate with pink food coloring in it
it's actually its own thing and it's
made with Ruby cocoa beans which are
naturally pink when they're ground and
it's got a really interesting flavor
it's kind of sweet and sour it's I
currently put my finger on it's kind of
like berries but in another very very
way I don't really know describe it but
it's yummy and it's a lovely color so I
thought I'd go with it today to make a
really tasty
Ruby chocolate Swiss meringue
buttercream now and this is based on my
original Swiss meringue buttercream
recipe which you can check out using the
link down there all right there but I've
reduced the quantities a little bit just
so that this will ice comfortably ice 12
cupcakes so to start with I've got my
pan Marie I'm just going to get my water
on to a simmer isn't it watch my pot
boil oh it's gonna be so exciting it
takes so long when you watch it so
that's ready to go but I've got a heat
proof Bowl here with 150 grams of caster
sugar and we're gonna add two large
free-range egg whites but I'm gonna
crack them into a separate Bowl so I
don't mess it up just in case any yolk
gets in it
[Music]
and don't forget to save your yolks you
can put them in a Tupperware put them in
the fridge and maybe make some yummy
lemon curd out of them or something but
with the whites I'm just going to add
those to the sugar and put them onto my
simmering pan and just start stirring
immediately with a whisk and I'm not
trying to get this really super hot or
fluffy or anything I just want to stir
it enough that the sugar dissolves
completely the way to test if there's
any grains is just a dip your finger in
there and just rub your finger and thumb
together and if you can feel any grains
that still needs a bit of stirring but
this is good to go so I'm just gonna
pour it straight into the big bowl of my
electric mixer and then you need to get
it straight on to a sort of medium to
high speed actually to really whip up
and you want to keep that going until
it's completely cool to the touch
quite hot right now so it's gonna take a
few minutes
[Music]
all right this has been going for about
five minutes now and it's completely
cool to the touch and it's gone very
very glossy and Y and yummy so I'm now
going to put my very soft unsalted
butter in and I have 200 grams it's
squeezed the police soft it wants to be
easily spreadable if you were to spread
it on some very soft bread okay um so I
got 200 grams and I'm gonna put it in a
little piece at a time while the mix are
still going round and round
all right well that's all my butter in
but it's like me you have managed to
make it spread all around the sides of
the bowl rather than get into the mix
then obviously stop the machine and give
your bowl a good spray so incorporate
all that butter in and then what wispy
doesn't give it a really good mix and
also if you find that your mixture is a
little bit sloppy and then don't worry
just keep eating it at high speed and it
will eventually stiffen up a bit
right that's looking really really good
now at this point if it was vanilla I'd
be putting a teaspoon of vanilla in it
if it was peanut butter I'd be slinging
some peanut butter in but obviously this
is gonna be delicious
Ruby chocolate flavor so I have melted
200 grams of lovely Ruby chocolate
obviously this isn't the kind of
chocolate that's available at yet at the
supermarket so I would recommend
checking out websites like speciality
chocolate websites and yeah so melt it
and let it cool down a little bit so
that it doesn't remount all the butter
that you've just painstakingly whipped
into this lovely meringue mixture and
then pop it in give it a good beat so
yummy and it's the most pretty color
really lovely pale pink and the texture
of it is obviously Swiss Mary must have
been super duper silky and this is gonna
be really lovely on your cupcakes I have
some vanilla cupcakes I'm just going to
decorate these using this you could use
chocolate cupcakes would be nice or even
perhaps try my white chocolate mud cakes
but replace the white chocolate with
Ruby chocolate I'm just gonna pop this
into a piping bag and get going
as well as my lovely Swiss meringue
buttercream I also have in my decorating
Arsenal some chocolate bark which I've
used the Reva chocolate to make I just
melted some Ruby chocolate and a little
bit of white chocolate probably about
200 grams of Reva chocolate and 50 grams
of white chocolate and melted them and
then pull them onto a Silpat and
whittled them about with my toothpick
bash the tray down to get rid of any
lumps and bumps and then sprinkle them
with freeze-dried words please and it
looks really really cute and I put it in
the fridge for a little while and scored
it just so that when I when it comes out
of the fridge and it's super hard
I can then cut it up really easily it'll
break up by hand and I've also got a
little bit of melted really chocolate in
a piping bag for drizzling later so now
something with a greeting
[Music]
and there it is my Ruby shot clips with
meringue buttercream absolutely
delicious and you can just substitute
the Ruby chocolate for white chocolate
or milk or dark chocolate if you want
it's the same quantities apply but I
hope you can get your hands on some Ruby
chocolate because it is really tasty and
really unusual it will add a whole new
depth for your bakes I hope so please
give me the go take a picture put them
on Instagram using hashtag cupcake Jenna
so that I can see it and maybe feature
on my own Instagram feed and I'll be
back next week with another recipe so
I'll see you then ahh