Chocolate Butter

No ratings yet

This whipped chocolate butter uses a double chocolate method combining bloomed cocoa and melted chocolate chips for the richest most luxurious compound butter with perfectly smooth texture and zero graininess.

Prep Time15

Total Time15

Course: Condiment

Cuisine: American

Servings: tablespoons

Calories: 145kcal

Author: Dannyelle Nicolle-Ramjist

Ingredients

1 cup salted butter room temperature
½ cup semi-sweet chocolate chips
1 tablespoon cocoa powder
1 tablespoon butter melted
2 tablespoons powdered sugar

Instructions

Place the sifted cocoa powder in a small bowl. Pour 1 tablespoon of warm melted butter over the cocoa and stir into a smooth paste. Set aside to cool completely to room temperature.
1 tablespoon cocoa powder, 1 tablespoon butter
Melt the chocolate chips in 30 second microwave intervals, at 50% power, stirring between each, until just smooth. Set aside to cool to neutral wrist temperature, it should feel neither warm nor cool against your wrist.
½ cup semi-sweet chocolate chips
Place 1 cup of room temperature butter in the bowl of a stand mixer or large bowl if using a hand mixer. Whip on medium high speed for 3 minutes until very light, pale, and fluffy.
1 cup salted butter
Add the cooled cocoa paste and beat on medium speed until fully incorporated, about 1 minute.
Add the cooled melted chocolate to the butter mixture and beat at medium speed until fully incorporated and smooth, about 1 minute. Scrape down bowl as needed.
Add the powdered sugar and beat until fully incorporated. Transfer to a clean jar or roll into a log in parchment paper, twisting the ends to seal. Store in the refrigerator. Remove 30 minutes before serving to soften to a spreadable consistency.
2 tablespoons powdered sugar

Notes

If using unsalted butter add a small pinch of fine sea salt in Step 3.
The cocoa bloom can be made ahead and stored at room temperature until ready to use.
Temperature is everything in this recipe. Make sure the melted chocolate has cooled to neutral wrist temperature before adding to the butter or it will cause separation.
Store in a sealed jar in the refrigerator for up to one month. Freeze in a parchment wrapped log for up to three months.
Dark chocolate variation: Substitute dark chocolate chips for a more intense less sweet result.

Nutrition