Susan Reid, post author

February 18, 2015 at 4:45pm

Hi, Pinkie. Yes, I have made chocolate versions; the best way to go about it is to melt some good chocolate, cool it to just barely above room temperature, and mix it with an equal amount by weight of some soft but cool-to-the-touch butter; add with the butter as you're finishing the frosting. This batch can hold between 1/2 and 3/4 pounds of chocolate. Go for bittersweet; the frosting is sweet enough, and you want the chocolate to really come through. Susan
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