How To Make Chocolate Butter

Hi, my name is Rob Cotton. Welcome to Leith's School of Food and Wine. We're a leading cookery school in Central London in Chiswick.

Not only do we run a year long diploma course for professional students and chefs, we also run a range of one day, one week, and evening class courses to give inspiration for further recipes and skills at home. I'm going to show you how to make a chocolate butter. For this, you'll need 55 grams of softened butter.

It's much easier to work with soft butter rather than some that's just out of the fridge, so do leave it for half of an hour to 45 minutes if it has come out of the fridge. You'll also need 55 grams of icing sugar and a tablespoon of cocoa powder. It's very important to sift the icing sugar into the softened butter, to avoid any lumps that may have formed from storage.

Push and lumps through the sift and sift the cocoa powder in also. Then, you need to be very careful when bringing it together otherwise the cocoa powder and the icing sugar will come right out of the bowl so very careful you press the butter against the edge of the bowl into the cocoa powder and icing sugar until it comes together into one lump. So eventually it will come together into one smooth paste with no white bits from the sugar in there or darker bits of cocoa powder.

Then it's quite soft to use at this point so I would recommend putting it into some cling film, forming it into a small lump, putting that into the fridge and letting it set up until it's firm. It's much easier to cut up and deal with at that point. This could be used for many different kinds of desserts.

This is how you make chocolate butter. .