Chocolate Butter · GF (4 servings)
The title virtually spells out the particulars of this recipe. Chocolate plus butter. Not a single grain of sugar. Making it sweet would make it a buttercream; totally tasty, but not something you’d want on waffles. Or would you?
Well, I wouldn’t. Whenever I have butter at breakfast, it’s always under a thick layer of maple syrup or jam, so sweetening the butter itself would be overkill. Believe it or not, the untamed flavor raw cocoa powder doesn’t taste all that awesome on its own, so don’t judge this butter by licking the beaters. In fact, don’t lick the beaters.
You have to activate its flavor, Captain Planet style, with maple syrup or jam. Once their powers combine, it transforms whatever you’re eating into some sort of custom-made Breakfast Truffle.
Since this recipe only has three ingredients, the quality of each really matters. Month old, off-brand butter and Hershey’s cocoa mashed together will taste about as yummy as they sound (and Hershey’s won’t ever give you a butter as dark as the one above).
Splurge with fresh butter and top-notch cocoa and you’ll have something magical. I use Cacao Barry Extra Brute, but any good Dutched cocoa will work.
Chocolate butter, enough for four servings
2 ounces unsalted butter, softened
3/4 ounce Dutched cocoa powder, sifted
1 teaspoon vanilla extract
Cream the butter, cocoa powder and vanilla together with a hand or stand mixer fitted with a paddle attachment. It’ll take a few minutes longer, but you can do this just as easily with a rubber spatula and elbow grease.
At first, the mixture will seem dry and unwilling to come together. Just give it a chance. Soon, you’ll have an inky black paste.
Transfer it to a butter dish and serve immediately, or prettify it by piping it into small swirls using a pastry bag and a star tip, or by cutting it into simple squares.
To do that, put the butter on a sheet of wax paper, fold it in half and rub the paper until the butter spreads to a 1/2” thickness.
Refrigerate or freeze until solid, then cut into squares or shapes using a small cookie cutter. Transfer the cutouts to a plate and set on the table to soften while you get the rest of breakfast ready.
It has the same shelf life as the butter it’s made from, so check the expiration date on the package and store it in an airtight container in the fridge until then.
Dec 29, 2012 · 3:12 PM
· Rona Roberts · www.savoringkentucky.com
Dec 29, 2012 · 9:17 PM
Hey Rona! BTW, I think I saw you at Wine + Market last night. I was just stopped at the light at Jefferson and 2nd, but I thought I saw you in the wine room…
Jan 01, 2013 · 9:14 AM
This is the first blog post I’ve read in 2013 so I think this is definitely gonna be a good year. Starting with chocolate butter and chamgpagne waffles is good…solidly and seriously good. Chocolate butter: mind blown. Good year engines engaged. Thank you, Stella! And happy new year!
· fatpiginthemarket · http://fatpiginthemarket.com/
Jan 01, 2013 · 11:04 AM
Hi Piggy! I mean, right? It’s an auspicious beginning. Hope your new year is as happy as your breakfast.
Jan 03, 2013 · 4:46 PM
God, that’s so sexy when it’s melting down the waffles in an inky little pool. Brilliant!
· Sara at The Cozy Herbivore · http://thecozyherbivore.blogspot.com
Jan 04, 2013 · 8:24 PM
Hi Sara! I know, right?! Fortunately my Sarah (Sarah Jane) was willing to wait around with her camera while the butter melted onto the hot waffle just right. She has so much patience with me and my food.
Jan 08, 2013 · 8:49 AM
Hi Lisa! Omg, turtle waffles?!? Yeah, you definitely get how to “work” this butter. That sounds awesome! So glad to hear it turned out with the ingredients you had on hand.
Jan 13, 2013 · 11:53 AM
Hi Terri! I’d love to hear how you like it compared to your chip method. It may not offer the same texture, but it’ll sure give you a punch of chocolate!
Jan 14, 2013 · 1:46 PM
I just made a really yummy orange blossom marmalade that is quite syrupy and would be delicious with chocolate butter. I am definitely going to try this.
· Shonagh @ An Offal Experiment · www.offal.ca
Jan 15, 2013 · 7:47 AM
Shonagh, that sounds like a perfect pairing! Would be great over toast too. Mmm….
Jan 03, 2014 · 3:07 PM
This was fantastic with the champagne waffles. We did depart a bit on the methodology. I added all the ingredients to a zip top bag, sealed it, and let my kids squish away until it was mixed. I snipped off a corner of the bag and pipped out chocolate butter kisses onto parchment. There were a few little speckles here and there, but the flavor was wonderful We only had natural cocoa in the house, so I’m eager to try this with dutch next time!
Jan 03, 2014 · 9:42 PM
Hi czipp. Okay, look, if I had an army of chocolate butter making minions, I’d do that too!!!!! Way to discover a whole new technique. Actually, I bet the little specks made it even prettier.
Feb 14, 2014 · 9:42 AM
Hey, Chowowa. I think Orange Flower Water would be a great swap!! You’ve definitely got a lot of latitude for playing around in that arena.