* I used 12 oz of chocolate in the buttercream but am recommending 8 oz. You can use either, but the frosting with more chocolate will be softer and a bit harder to work with.
** Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen.
*** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.