Sweet Chocolate Butter
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Why I Love This Recipe
This recipe can be made several days ahead of time; cover and refrigerate until ready to use, about 5 days. You may also make the butter in a small ramekin, cover with plastic wrap, and freeze for up to 3 months.
Spread on toast or muffins, or add to pancakes or waffles. Make a tea time treat by spreading on thin bread (crusts removed) and topping with fresh raspberries.
Ingredients You'll Need
1/4 cup (1/2 stick) butter, softened
3 tablespoons dark, bittersweet, or milk chocolate or chocolate fudge sauce
1 teaspoon sugar.
Using a fork, mix ingredients in a small bowl.