Chocolate Swiss Buttercream

6 ounces egg whites (⅔ cup; 170g), from 5 to 6 large eggs

11 ounces toasted sugar, Belgian cassonade, or light brown sugar (about 1 ⅔ cups; 310g); see note

1 teaspoon (4g) Diamond Crystal kosher salt (plus more if needed); for iodized salt, use half as much by volume or the same weight

¼ teaspoon cream of tartar

16 ounces unsalted butter (4 sticks; 455g), softened to about 65°F (18°C)

1 teaspoon (5g) vanilla extract (plus more if needed)

8 to 14 ounces finely chopped dark chocolate, between 70 and 77% cocoa solids (about 1 ⅓ to 2 ⅓ cups; 225 to 395g)

1 teaspoon instant espresso powder (optional), dissolved in a few drops of hot water

Directions at seriouseats.com

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