Recipe: Chocolate Butter

Makes.

Note: This compound butter was developed for Rustica Bakery in Minneapolis by Beth Fisher. The flavored butter can be refrigerated for up to two weeks or frozen for up to three months.

• 8 oz. bittersweet chocolate (60 percent cacao; use a good brand)

• 2 sticks (1 c.) unsalted butter (your favorite brand), room temperature

• 1/8 c. unsweetened cocoa powder (a good brand, such as Callebaut or Valrhona)

• 4 tsp. flaky sea salt

Directions

Using a stand mixer with the paddle attachment, beat butter for 1 minute. Scrape butter off sides of bowl. Add the cooled chocolate, cocoa powder and salt, incorporating well on slow speed.