Butter Chocolate Recipe

Prepare ingredients

Cut the unsalted butter into 8–10 even pieces and let it sit at room temperature until soft but still cool (about 20–30 minutes). Chop the semisweet chocolate into small even pieces so it melts quickly and evenly.

Melt chocolate

Place the chopped semisweet chocolate in a heatproof bowl set over a small saucepan of barely simmering water (double boiler). Stir gently until melted and smooth, then remove the bowl from the heat. Alternatively, microwave the chocolate in 15–20 second bursts, stirring between bursts, until just melted.

Soften butter with chocolate

Add the softened butter pieces to the warm melted chocolate and let them sit for 30–60 seconds to begin softening. Using a spatula or whisk, beat the butter and chocolate together until smooth and fully combined. Work quickly so the mixture stays glossy and emulsified.

Add dry ingredients

Sift the powdered sugar and unsweetened cocoa powder into the butter-chocolate mixture to avoid lumps. Add the fine salt and vanilla extract as well. Stir or whip on low speed (using a handheld mixer or stand mixer) until fully incorporated and smooth. If the spread is too thick, blend in the neutral oil and then, if necessary, up to 1 tablespoon hot water, a teaspoon at a time, to reach desired spreadable consistency.

Adjust seasoning & texture

Taste and adjust: add up to another 1/4 teaspoon fine salt if you prefer a more pronounced balance, or a touch more powdered sugar if you want it sweeter. The oil improves sheen and spreadability; water thins without cooling the mixture too much. The final texture should be smooth, glossy and spreadable at room temperature.

Cool and set

Transfer the spread to a clean jar or container. Let it cool to room temperature, then cover and refrigerate for at least 30 minutes if you want it firmer. For immediate serving, allow it to sit 10 minutes at room temperature after mixing so it isn’t too soft on warm toast.

When ready to serve, bring the chilled spread to room temperature for 10–15 minutes so it’s easy to spread. Spoon onto toast, crackers, pancakes, or use as a filling. Sprinkle a pinch of flaky sea salt over each portion if desired.

Store leftover Chocolate Butter in an airtight container in the refrigerator for up to 2 weeks. Before each use, soften at room temperature for 10–20 minutes or microwave briefly (5–8 seconds) if you need it softer immediately.