Cocoa & hazelnut compound butter

Original post:

http://greedygirlcooks.blogspot.com/2015/01/cocoa-hazelnut-compound-butter.html

Ingredients

1 stick salted butter

1 teaspoon hazelnut flavoring

2 tablespoon honey

3 tablespoon grated Jamaican cocoa balls (or unsweetened bakers chocolate)

½ teaspoon cinnamon powder

1/3 cup chopped hazelnuts

Instructions

• Whip the room temperature butter in a mixer for 8-10 minutes until it get light and fluffy
• While the butter is whipping chop the hazelnuts and grate the cocoa
• To the whipped butter add the hazelnut flavoring and honey, mix thoroughly
• On low speed add the hazelnuts, cocoa and cinnamon
• At this point you can serve the soft butter or Spoon the mixture unto a parchment paper and roll, twist both ends to secure
• Chill in the refrigerator for apx 30 minutes slice and serve.

Greedy tips:

• Use sofetened butter, not too cold but not too warm
• Don’t allow the butter to melt, melted butter wont whip to be fluffy it will be oily. So if your butter is too melted place it back in the refrigerator to firm up
• If you don’t have the Jamaican cocoa balls you can grate 2 oz of bakers unsweetened chocolate
• Make sure not to blend the hazelnuts too fine, you don’t want it too powdery.
• I prefer to use salted butter because i think it enhances the flavor of the honey, however you can also use unsalted butter.
• Click here to check out other butters I have made