If traditional brandy butter isn’t rich enough for you, this delectable variation certainly will be.

Chocolate Brandy Butter

Prep Time

30 minutes

Cooking Time

30 minutes

Serves

250g

Ingredients

180g dark chocolate, roughly chopped. Willie suggests Peruvian Chulucanas 70 chocolate
250g unsalted butter, softened
100g icing sugar
5 tbsp. brandy

 

Method

  1. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat and leave to cool slightly.
  2. Beat the butter in a large bowl until light and fluffy. Add a tablespoon of icing sugar and beat well to combine. Now beat in a tablespoon of brandy also until well blended. Continue in this way, beating the icing sugar and brandy alternatively into the mixture until both are used up.
  3. Add the slightly cooled chocolate and mix well. Make sure the chocolate is not too hot or it will melt the butter. If uncertain, add a tablespoon first and if it starts to melt the butter, wait until it is a little cooler before adding the rest.
  4. Place in a sealed container and store in the fridge. It will keep well for 2-3 weeks. Remove from the fridge 1-2 hours before serving to allow to soften.

Ingredients

180g dark chocolate, roughly chopped. Willie suggests Peruvian Chulucanas 70 chocolate
250g unsalted butter, softened
100g icing sugar
5 tbsp. brandy

 

Method

  1. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat and leave to cool slightly.
  2. Beat the butter in a large bowl until light and fluffy. Add a tablespoon of icing sugar and beat well to combine. Now beat in a tablespoon of brandy also until well blended. Continue in this way, beating the icing sugar and brandy alternatively into the mixture until both are used up.
  3. Add the slightly cooled chocolate and mix well. Make sure the chocolate is not too hot or it will melt the butter. If uncertain, add a tablespoon first and if it starts to melt the butter, wait until it is a little cooler before adding the rest.
  4. Place in a sealed container and store in the fridge. It will keep well for 2-3 weeks. Remove from the fridge 1-2 hours before serving to allow to soften.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​