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Hi Bold Bakers!
WHAT YOU GET: My Chocolate Compound Butter recipe gives you a deeply chocolatey, lightly sweet, and super creamy spread that goes with any baked good you can imagine.
You are going to love this chocolate-flavored butter, even if you don’t happen to be a chocolate-obsessive. This simple recipe yields butter that will change the way you look at a plain piece of toast. Suddenly, a smear of this chocolate butter and a couple of strawberries turn what used to be simple and drab into something you’d want to order at brunch again and again.
This quick compound butter isn’t just a treat for yourself, it’s also bound to get the pickiest eaters asking for seconds at breakfast! If you’re looking for more butter on the sweeter side, try my Orange Honey Compound Butter or my Maple Pecan Compound Butter!
What Is Chocolate Compound Butter?
Like other kinds of compound butter, chocolate compound butter is simply butter that has been whipped with other ingredients. For this recipe, we whip it with melted chocolate, unsweetened cocoa powder, and a little bit of powdered sugar.
What Kind Of Chocolate Should I Use?
For this recipe, I like to use semi-sweet chocolate, usually around 52 – 62% cocoa solids. It’s not as sweet as milk chocolate, but not as bitter as dark chocolate. The consistency of semi-sweet chocolate is also very creamy, which works great with butter. The chocolate notes really shine through while the butter still gets to shine as well!
If you’re curious about chocolate, check out my Guide To The Types Of Chocolate!
Tools You Need To Make Chocolate Compound Butter
- Measuring cups and spoons
- Microwave safe bowl or double boiler
- Stand mixer fitted with the paddle attachment or a handheld mixer
- Plastic wrap
Gemma’s Pro Chef Tip For Making Chocolate Butter
- Try this instead of plain butter on toast. It also works great with my Irish Scones, Buttermilk Waffles, or Perfect Buttermilk Pancakes! Top it all off with some sliced strawberries for an added treat.
- Use unsalted butter instead of salted butter for sweet compound butter.
- Add 2 teaspoons of cinnamon, the zest of one orange, and a pinch of cayenne to this butter to make a Mexican chocolate compound butter.
- This butter can be sliced into individual portions before freezing: lay the slices on a parchment-lined tray and let freeze completely before transferring to a covered container.
If you loved this recipe, you’re going to love these, too.
- Orange Honey Compound Butter
- Maple Pecan Compound Butter
- Sun-Dried Tomato Compound Butter
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Chocolate Compound Butter Recipe
- ½ cup (3oz/85g) semi-sweet chocolate (chopped)
- 1 cup (2 sticks/8oz/225g) unsalted butter (softened)
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons powdered sugar
- Place the semi-sweet chocolate in a microwave-safe bowl and heat for 20 seconds at a time, stir and repeat until melted. You can also place the chocolate in a double boiler to melt. Once melted, set aside to cool completely.
- In a medium bowl, combine the cooled chocolate, butter, cocoa powder, and powdered sugar until well combined.
- Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.
- Place in the refrigerator for at least 2 hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.