Cocoa French Buttercream Frosting

In a stand mixer, whisk the egg yolks until thick and foamy and set aside.

In a saucepan over low heat, add the cocoa mix, sugar, and water and stir until fully dissolved.

Increase heat to medium-high and cook until the mixture reaches 235-240°F, then immediately remove from the heat.

Turn on the stand mixer to low and slowly drizzle the mixture into the mixing bowl.

Continue mixing until the bottom of the bowl is cool to the touch.

One at a time, add the butter cubes allowing each cube to fully incorporate.

Mix for 5-6 minutes until smooth.

Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.