Whipped chocolate butter is a delicious, versatile spread that can be customized to suit your taste. Whether you keep it simple or transform it into a bold flavored compound butter, it’s sure to become a favorite in your kitchen! Of course I love it spread on fresh sourdough bread (but you wouldn't expect anything less, right?).

Why You'll Love This Recipe!

It's Better Than Nutella - ok so this is a big call, but honestly while I love cooking with Nutella, I prefer this whipped chocolate butter on toast. It's nut free and absolutely delicious. I have to stop myself from eating it off the spoon! It melts right in, so then you put a bit more on. So good!

It's So Easy! - This whipped chocolate butter takes just minutes to make! You can elevate breakfast or brunch in a snap or even add it to a freshly baked loaf of sourdough to create a special gift from the heart in minutes.

Ingredients

Semi Sweet Chocolate - I love the depth of flavor that using semi sweet chocolate brings. You can use dark chocolate here too, but I love the balance semi sweet brings, it's like the best of both worlds! I've just used Kirkland Semi Sweet Chocolate Chips from Costco, very easy to get and nothing special, but they still taste amazing in this butter!
Butter - I've used salted butter but you can choose to use unsalted. I do recommend adding a pinch of salt if you are going to use unsalted butter as it balances out the sweetness. Use the best quality butter you can find, or even homemade butter is wonderful too!
Cocoa Powder - A little cocoa powder brings an extra layer of richness to this whipped chocolate butter. You don't have to use anything fancy, I've just used grocery store cocoa powder.
Powdered Sugar - powdered sugar easily dissolves into the butter and melted chocolate adding sweetness and structure to this whipped chocolate butter.

How To Make Whipped Chocolate Butter

This whipped chocolate butter is incredibly easy to make! I highly recommend using a stand mixer as it makes the process super easy, but you can of course use a food processor, Thermomix or even electric hand beaters work well too.

Add all of the ingredients to your stand mixer bowl (making sure that the butter is soft and the chocolate is melted but cooled). These two points are really important to the success of your chocolate butter.

Rich whipped chocolate butter on the whisk of a Kitchen Aid stand mixer that has been lifted out of the bowl.

Whisk on a low speed to start with and gradually increase to around speed 6 and continue whisking until the chocolate butter is light and airy and all of the ingredients are fully incorporated. This takes around 2 minutes. You will see the whipped chocolate butter change in color as it aerates and gets lighter in color.

A finished batch of whipped chocolate butter that is stuck on the whisk of the mixer. It's lighter in color and fully aerated.

Scrape the butter out of the stand mixer bowl using a spatula and transfer to a butter dish or jar.

Flavor Variations

I absolutely love this chocolate butter just as it is, but you can add a few little twists on the original recipe too. I haven't weighed these ingredients, but chosen to add them using teaspoons because most of them are too small to register on my scale.

Chili Chocolate Butter – Add ¼ teaspoon cayenne pepper or a pinch of chili flakes for a spicy kick.
Salted Chocolate Butter – Mix in ½ teaspoon flaky sea salt to balance the sweetness with a savory touch. I also like serving my whipped chocolate butter with flaky sea salt too for a luxurious touch.
Orange Chocolate Butter – Stir in 1 teaspoon of orange zest for a citrusy twist.
Espresso Chocolate Butter – Add 1 teaspoon finely ground espresso powder for a rich, mocha-like flavor. Make sure it is really finely ground for this one!
Cinnamon Chocolate Butter – Blend in ½ teaspoon ground cinnamon for a warm, spiced version. You could also use chai powder for this too if you prefer, or even a little pumpkin spice.
Nutty Chocolate Butter – Fold in 2 tablespoons of finely chopped toasted hazelnuts, almonds, or pecans for added texture.

Serving Suggestions

I cannot make enough of this velvety smooth chocolate butter. My kids eat it from the jar with a spoon! But if I can keep it around long enough, here are some of the ways I love to enjoy it in my kitchen:

Spread it over freshly toasted slices of sourdough brioche bread.
My favorite sourdough bread to spread this on is sourdough croissant bread.
Melt a dollop over a stack of sourdough discard pancakes.
Serve alongside these sourdough hot cross buns for chocolatey Easter treat!
Create your own butter flight and serve this whipped chocolate butter alongside this whipped honey cinnamon butter, whipped brown butter and jalapeño honey butter.

Whipped chocolate butter spread onto a slice of sourdough bread. There is a loaf of sourdough bread that has been sliced up in the background, as well as a dish of chocolate butter to the right of the photo.

Storing Your Chocolate Butter

If you are using this chocolate butter within a few hours, it's fine to sit at room temperature. If your kitchen is on the cool side, the butter will be fine in a glass jar on the counter.

But if you want to store the chocolate butter for longer or your kitchen is warmer, store in an airtight container in the refrigerator for up to two weeks. Allow it to come to room temperature before using.

For longer storage, shape into a log, wrap in parchment paper, and freeze for up to three months. This is compound butter so once you want to use the butter place the log of chocolate butter into the fridge and allow it to thaw. Cut into slices and use on sourdough bread, toast and pancakes.