Butter is my favorite food.
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If everyone loves butter and everyone loves chocolate, why is it so hard to find chocolate butter? I got too curious today so I decided to make it myself and document it for everyone else that doesn’t have this much time on their hands.
Video of this experiment:
- 1 pint of heavy whipping cream
- 1/2 cup of semisweet chocolate chips (melted)
- 1 tablespoon of cocoa powder
- 3 tablespoons of ice cold water
- Pinch of salt (optional)
- Stand mixer or food processor
- Fine mesh strainer
- Clean dish towel (not fluffy and optional)
Pour the cream and salt in a stand mixer or food processor and blend on a low speed (slowly increase the speed to high) until the cream until it begins to separate after about 4–5 minutes. If it hasn’t begun to separate in that time, don’t worry, turn up the speed on your machine and keep blending.
Keep going whipping and after about 4 minutes it should be almost completely separated. You will see buttery solids in a cloudy liquid (buttermilk).
Once the buttery solids are separated, pour in the ice cold water (this will help the butter further separate) and blend for another minute or so.
Pour the buttery solids into a fine mesh strainer resting over a bowl. The cloudy liquid is buttermilk — so, save it for pancakes or marinades if you would like. Squeeze the buttery solids together into a large ball until you have squeezed out as much buttermilk as possible.
Optionally, place the butterball into the dishtowel and continue squeezing out butter milk until the ball is dry.
Place the butterball back in the mixer/food processor and blend at a low speed and slowly add in the cocoa powder and melted chocolate chips. Blend for 20–30 seconds until well combined and occasionally scrape down the sides of the bowl.
Eat with toast, toaster waffles, cake, cookies, Texas Roadhouse Rolls…….plain….I won’t judge.
Place in an airtight container and store in the fridge.