Whipping softened butter with cocoa traps air pockets that turn it spreadable, a 1920s trick bakers used before electric mixers existed.
Creamy Chocolate Butter
Indulge in a luscious chocolate butter that takes your breakfast game to the next level! Made with velvety cocoa, rich butter, and a hint of vanilla, this delightful spread transforms your toast, scones, and pastries into a sweet morning treat. Get ready to spread the joy and savor every bite!
Prep
10
min
Cook
1
min
Serves
6
people
Level
beginner
The Story
This so-called American invention is really just France's compound butter technique wearing a baseball cap backwards—Lyon's butter-worshipping chefs were whipping cocoa and fat together centuries before Betty Crocker got her mitts on it, and somewhere in 1920s Wisconsin, a dairy-obsessed Midwesterner decided chocolate chips belonged in the mix, creating this trans-Atlantic lovechild nobody asked for but everybody now demands.
Regional Twist
In New Orleans, they'd swap the plain cocoa powder for Dutch-process cocoa mixed with a splash of bourbon, turning this humble butter into something that belongs on beignets rather than toast, proving Louisiana can't leave well enough alone.
📝 Ingredients
Serves 6🥛Dairy & Eggs(2)
- 1 stick ( ½ cup) Salted Butter (or Unsalted Butter + pinch of salt), room temperature (114 g)
- 1/2 cup Chocolate Chips (120 ml)Ensure they melt properly
🫙Pantry Staples(1)
- 1 T Cocoa Powder (15 ml)Cacao powder can be used as a substitute
Nutrition (per serving)
Calories
205
Protein
1g
Carbs
9g
Fat
19g
👨🍳 Instructions
- 1
Place butter in mixer and mix, so that it becomes creamy.
- 2
Melt the chocolate chips in your microwave for 30 to 45 seconds, so they become soft.
- 3
Add the melted chocolate chips and cocoa powder to the mixing bowl. Mix until the chocolate is completely incorporated into the butter.
- 4
Transfer the chocolate butter to a mason jar or other container.
- 5
Serve immediately or store the butter in an airtight container in the refrigerator.
💡 Pro Tips
- ✓Cream butter for 3-4 minutes at medium speed until it reaches 65-68°F and increases in volume by 25-30%, creating air pockets that will trap melted chocolate evenly throughout.timing3-4 minutes at 65-68°F, 25-30% volume increase
- ✓Melt chocolate chips to exactly 113-115°F (45-49°C) using 15-second microwave bursts with stirring between each pulse to prevent exceeding 120°F, where cocoa butter separates and causes graininess.technique113-115°F, 15-second bursts
- ✓Cool melted chocolate to 100-104°F before adding to creamed butter; warmer chocolate (>110°F) will cause butter to partially separate and create a grainy texture rather than a smooth emulsion.ingredient100-104°F for addition
- ✓Mix the chocolate-butter combination for 2-3 minutes at medium speed to fully incorporate without breaking the emulsion; over-mixing beyond 4 minutes can cause the cocoa solids to separate and create a dull, separated appearance.timing2-3 minutes at medium speed
- ✓Store in an airtight container at 35-40°F (refrigerator), where the spread will reach optimal firmness within 2 hours as cocoa butter reaches its stable polymorphic crystal form (Form V).timing35-40°F, 2 hours for crystallization
Share this recipe
Prep
10
min
Cook
1
min
Serves
6
people
Level
beginner
Share this recipe
Whipping softened butter with cocoa traps air pockets that turn it spreadable, a 1920s trick bakers used before electric mixers existed.
Creamy Chocolate Butter
Indulge in a luscious chocolate butter that takes your breakfast game to the next level! Made with velvety cocoa, rich butter, and a hint of vanilla, this delightful spread transforms your toast, scones, and pastries into a sweet morning treat. Get ready to spread the joy and savor every bite!
The Story
This so-called American invention is really just France's compound butter technique wearing a baseball cap backwards—Lyon's butter-worshipping chefs were whipping cocoa and fat together centuries before Betty Crocker got her mitts on it, and somewhere in 1920s Wisconsin, a dairy-obsessed Midwesterner decided chocolate chips belonged in the mix, creating this trans-Atlantic lovechild nobody asked for but everybody now demands.
Regional Twist
In New Orleans, they'd swap the plain cocoa powder for Dutch-process cocoa mixed with a splash of bourbon, turning this humble butter into something that belongs on beignets rather than toast, proving Louisiana can't leave well enough alone.
📝 Ingredients
Serves 6🥛Dairy & Eggs(2)
- 1 stick ( ½ cup) Salted Butter (or Unsalted Butter + pinch of salt), room temperature (114 g)
- 1/2 cup Chocolate Chips (120 ml)Ensure they melt properly
🫙Pantry Staples(1)
- 1 T Cocoa Powder (15 ml)Cacao powder can be used as a substitute
Nutrition (per serving)
Calories
205
Protein
1g
Carbs
9g
Fat
19g
👨🍳 Instructions
- 1
Place butter in mixer and mix, so that it becomes creamy.
- 2
Melt the chocolate chips in your microwave for 30 to 45 seconds, so they become soft.
- 3
Add the melted chocolate chips and cocoa powder to the mixing bowl. Mix until the chocolate is completely incorporated into the butter.
- 4
Transfer the chocolate butter to a mason jar or other container.
- 5
Serve immediately or store the butter in an airtight container in the refrigerator.
💡 Pro Tips
- ✓Cream butter for 3-4 minutes at medium speed until it reaches 65-68°F and increases in volume by 25-30%, creating air pockets that will trap melted chocolate evenly throughout.timing3-4 minutes at 65-68°F, 25-30% volume increase
- ✓Melt chocolate chips to exactly 113-115°F (45-49°C) using 15-second microwave bursts with stirring between each pulse to prevent exceeding 120°F, where cocoa butter separates and causes graininess.technique113-115°F, 15-second bursts
- ✓Cool melted chocolate to 100-104°F before adding to creamed butter; warmer chocolate (>110°F) will cause butter to partially separate and create a grainy texture rather than a smooth emulsion.ingredient100-104°F for addition
- ✓Mix the chocolate-butter combination for 2-3 minutes at medium speed to fully incorporate without breaking the emulsion; over-mixing beyond 4 minutes can cause the cocoa solids to separate and create a dull, separated appearance.timing2-3 minutes at medium speed
- ✓Store in an airtight container at 35-40°F (refrigerator), where the spread will reach optimal firmness within 2 hours as cocoa butter reaches its stable polymorphic crystal form (Form V).timing35-40°F, 2 hours for crystallization