Beat butter in small bowl with electric mixer on medium for 30 seconds, or use a fork.
This is for dark chocolate and mocha lovers! This mocha compound butter will melt into chocolate goodness on freshly baked Hy-Vee homestyle biscuits.
Follow our easy step-by-step how-to for making compound butter.
Servings and Ingredients
|½ c. Hy-Vee salted butter, softened|
|2 tbsp. Hy-Vee powdered sugar|
|1 tbsp. unsweetened dark cocoa powder|
|1 ½ tsp. instant espresso powder, dissolved in 1 tsp. warm water|
|¼ tsp. Hy-Vee vanilla extract|
Things To Grab
- Small bowl
- Electric mixer or fork
- Plastic wrap or parchment paper
Beat or stir in powdered sugar, cocoa powder, dissolved espresso powder, and vanilla. If necessary, refrigerate for 15 to 30 minutes or until firm enough to shape into a log.
Shape butter mixture into a 4-1/2-to-5-inch-long log using plastic wrap or parchment paper. Wrap tightly and refrigerate for 30 minutes or until firm.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 60mg
- Total Carbohydrates: 2g
- Protein: 0g