Chocolate Butter


prep 0:05      



1/2 cup butter, softened and cut into chunks
1/4 cup semisweet chocolate chips, melted


Whirl butter in bowl for about 30 seconds, until smooth. Pour in chocolate, whirl until blended. Place in covered container or shape into a log and cover with plastic wrap. Refrigerate or freeze until ready to use.

If desired, shape into small hearts by hand or use a candy mold. Use a plastic sheet of 1-3/4-inch heart-shaped candy molds. Spoon butter intohearts, smooth tops. Freeze until very firm, at least 15 minutes. Turn out hearts onto baking sheet. Arrange in plastic container separated with waxed paper. Cover and refrigerate or freeze until ready to use.

For Chocolate Walnut Butter: In a small dry skillet over low heat cook andstir 1/4 cup walnuts until golden, 5-7 minutes. Cool. Stir into chocolate butter.

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