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Homemade Ingredients

How To Make Chocolate Compound Butter

5 from 2 votes
Your toast in the morning will never be the same after you make my Chocolate Compound Butter recipe — a simple way to be indulgent and get your chocolate fix.
Chocolate Compound Butter, sliced.

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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. 

Chocolate Butter, ready to spread on toast.

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 SconesButtermilk 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.

More Recipes!

If you loved this recipe, you’re going to love these, too.

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Chocolate Compound Butter Recipe

5 from 2 votes
Your toast in the morning will never be the same after you make my Chocolate Compound Butter recipe — a simple way to be indulgent and get your chocolate fix.
Author: Gemma Stafford
Servings: 1 cup
Prep Time 10 mins
Chill for 2 hrs
Your toast in the morning will never be the same after you make my Chocolate Compound Butter recipe — a simple way to be indulgent and get your chocolate fix.
Author: Gemma Stafford
Servings: 1 cup

Ingredients

  • 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

Instructions

  • 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.
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Sarah Sue
Sarah Sue
1 month ago

Made this with butter we made with milk from our cow. It is Amazing! It just melts in your mouth. Perfect little snack for the kids spread on graham crackers. I don’t have a microwave so I heated the butter on the stove then added the chocolate chips to the melted butter. Mixed everything in and then put in fridge to cool for a little while. Then whipped it once it started to cool. Perfection.

Linda Horton
Linda Horton
2 months ago

Being a self-proclaimed choc-o-holic I cannot thank you enough for this recipe! YUM❤️

Rebecca Lipe
Rebecca Lipe
2 months ago

Only lasts two months in freezer? Why not longer?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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