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Chocolate Butter

Fantastic butter to spread on pancakes, crepe, muffins and toast!


  • 1/2 cup unsalted butter

  • 30g dark chocolate, melted and cooled

  • 2 tsp vanilla essence

  • 1 cup icing sugar, sifted

  • pinch of salt

  • 2 tbs chopped nuts of your choice (optional)


  • 1.

    Soften the butter by leaving it out of the fridge and bringing it to room temperature. Melt the chocolate in a small bowl over simmering water. Let the chocolate mixture cool before adding to the butter.

  • 2.

    Lightly cream the softened butter by hand (a wooden spoon or fork works best), or beat it with an electric beater.

  • 3.

    Add the cooled chocolate, icing sugar, vanilla essence, salt and nuts. Mix all ingredients together until well-combined.

  • 4.

    Let mixture stand for an hour to marry the flavours.

  • 5.

    Pile the butter into cling film or waxed paper, shape into a sausage and roll the film around the sausage, twist both ends and refrigerate until firm.

  • 6.

    Just before serving, cut butter into disks, remove film from discs and place atop warm food at the last minute and let it melt.


If 1 cup of icing sugar is too sweet for you, feel free to reduce the amount.

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