Hi Raquel, we asked our Buttercream Queen, Susan Reid, how she would go about making a chocolate version of this recipe and here's what she had to offer: "What I did [to make chocolate Italian Buttercream] was make a ganache, 50/50 bittersweet chocolate and cream, and whip that in to the finished buttercream. For super dark-looking buttercream, you could add a tablespoon of cocoa powder to the meringue once the syrup is in but that can get tricky." We recommend starting by making a basic chocolate ganache, using about 4 ounces of chocolate and 4 ounces of cream for a chocolate-forward buttercream. (You can reduce the amounts if you want the chocolate flavor to be more subtle.) We hope this helps, and happy baking! Kye@KAF

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