My pastry chef recommended using good cocoa powder because the oil in chocolate can sometimes leech out of the buttercream. I add a good quality cocoa powder to my buttercream after the butter has been added and the icing has been whipped, it is so yummy!!!
Chocolate swiss meringue buttercream is awesome and so good!
I use chocolate not cocoa, melt it and allow it to cool.
We use Guittard Couverture chocolate.
The chocolate can not be hot because it will melt the buttercream. I pour it in after the base is made.
I'm sure there are recipes on this site if you want more detailed steps.
Anytime I'm going to flavour my SMBC with chocolate or fruit I flavour it after I have made the SMBC. I will add vanilla during the mixing process, or any liqueurs. But for chocolate and fruit flavouring, I will it in afterwards. For chocolate I will make a ganache and fold it in, and for I will make a fruit puree and fold that in for strawberry or raspberry. I would do the same for a citrus flavour using a citrus curd (ie lemon, lime).
If you go look for FromScratch SF, she has a great thread about her SMBC plus she has an excellent tutorial on her blog.
1) Add cooled melted good quality chocolate to the finished buttercream.
2) (my favorite) combine cocoa (I use Hershey's special dark) with enough strong hot coffee to make a thick liquid like heavy cream or sour cream. (about 3/4 cup cocoa, 1/2 cup coffee per 4 to 6 cups SMBC) Stir well until smooth and let cool. Mix into finished buttercream. Add a couple of tablespoons Godiva chocolate liqueur - fabulous!
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