Susan, when I told you about this amount of chocolate, I didn't tell you that I use this on thin layers of flourless nut sponge cake and meringue. I prefer a lighter flavoured icing for those cakes, and so I have never put in more chocolate than the 3 ounces per cup of butter. I guess you could try 6 ounces of chocolate per cup of butter. Melt and blend the same way and do all of that before you start cooking the meringue... If it works for you the first time, it's probably going to work for most people. But frankly, when I make a dark chocolate frosting, I just make a soft whipped ganache. Why bother diluting with butter and sugar. The best part about ganache is that it SMELLS of chocolate. And people always say "what on earth is THAT". I'm with you, Irene. That's why I espoused the ganache route for true chocolate hounds. But the version I showed here is the most chocolatey buttercream I've achieved thus far. Thanks again for the good idea. Susan

• Reply