For Chocolate Lovers only

Chocolate cake


Special Section: Made in America—Cheeses!

Hot Fudge Sauce with Vanilla Bean Ice Cream

Molten Chocolate Cakes

Chocolate Butter

Fudge Ribbon Bars

Milk Punch

Sweet Spot


Chocolate Butter

Tips: This recipe is in homage to Jonathan White and the late, great Egg Farm Dairy in downstate New York. In addition to some magnificent cheeses, Egg Farm Dairy used to sell an incredible chocolate butter that was simply bittersweet chocolate and their own good unsalted butter combined. I have modified the formula a trifle, as the addition of a tiny quantity of salt improves the flavor, and I prefer that a small portion of the chocolate be semisweet, though you can certainly use all bittersweet if you wish. This butter would be great as a bread spread, or you can use it to dress up toast, pancakes, waffles, or biscuits. It is important that this be at room temperature when it is served, so plan accordingly.

I make this with Land O'Lakes unsalted butter, which is what I use normally. I have also had good results with unsalted butter from The Vermont Butter and Cheese Company. I tried using the Danish butter Lurpak, but after my chocolate butter had chilled I couldn't regain the correct consistency, so I wouldn't use that here. Your chocolate must be of the best quality; as there are so few ingredients here, their quality is very important. The finished butter will keep in the refrigerator, tightly covered, for at least 10 days, and it freezes well, too. I'm sure this can be flavored with a bit of spice, or citrus or mint oil, but it's so good as is that I haven't tried any variations. You might also think about molding this, if you have small butter molds, so that you can serve individual portions. Nice for company during the holidays.

To my great joy, I have just discovered that Jonathan is once again making cheeses; by now, he should be selling them, too. See his website at Happy Holidays, Jonathan; this one's for you!


  • 4 ounces best-quality bittersweet chocolate, finely chopped
  • 1 ounce best-quality semisweet chocolate, finely chopped
  • 1/2 cup (4 ounces or 1 stick) unsalted butter, softened but not melted
  • Few grains of salt

In small heatproof bowl, combine finely chopped chocolates. Place over simmering water on low heat (water should not touch bottom of bowl); stir frequently until partially melted. Remove from heat and hot water; stir until completely melted and smooth. (Alternatively, place chopped chocolates in small microwaveable bowl; microwave at 50% (medium) power for very short intervals, stirring well between each, until partially melted. Remove from microwave and stir until chocolate is melted and smooth.) Set aside to cool until barely warm, stirring occasionally. If melted chocolate is too warm, it will melt the butter when added—not what you want.

In medium bowl, combine softened butter and salt. Beat at medium speed with powerful hand-held electric mixer until smooth and creamy. Scrape beater(s) and bowl thoroughly.

All at once, add barely warm chocolate. Beat in at low speed. Scrape beater(s) and bowl thoroughly, then beat at medium speed until well-blended and smooth. (Doesn't this have a beautiful shine?) If serving immediately, pack into a pretty crock and place on the table. Otherwise, pack into a storage container and chill, covering tightly when cold. Note that, if you do chill this, it may not regain that beautiful shine even if brought back to room temperature before serving.

If chilled, to serve, remove only as much as you'll need from the storage container. Allow to stand at room temperature, covered, until chocolate butter is soft and spreadable. Alternatively, if you are very careful, you can heat this in the microwave at 50% (medium) power for very short intervals, stirring well after each, just until butter is at room temperature. Pack it into a pretty small bowl or crock and serve.

Yield: Generous 1 cup

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