Chocolate Butter with Rhodes Rolls

Melissa From melissaesplin Wed, Nov 28 2012

••• I sort of stumbled upon this recipe as I was experimenting different ways to make a chocolate frosting for cupcakes. I wanted it to be light, flavorful and not overly sweet. And this chocolate butter/mousse came to be and I'm not so sure I can live without it. It's so good with plain rolls, but I imagine you could use it on cinnamon rolls, cupcakes, cookies, pies or plain ole spoons! You'll be able to whip up this decadent chocolate butter in no time flat. Let me show you how!

 

Chocolate Butter

makes about 2 1/2 cups

  • 1/2 a bag of chocolate chips
  • 1 1/4 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • your favorite Rhodes Rolls
I have a caveat with the above chocolate ingredient. USE THE GOOD STUFF. Guittard dark or Ghirardelli dark are ideal. The sugar and cream will lighten up the chocolate flavor as it is, so if you're not a dark chocolate fan, I would still recommend getting the dark stuff. Or at least semi-sweet. Don't get Hershey's. It never melts well.

 

Assemble your ingredients. You'll also need a medium saucepan or double boiler, a medium mixing bowl and a hand mixer.

 

 

Cool the bowl and cream for a few minutes and beat to form soft-medium peaks. Set aside.

 

 

In your saucepan, melt the chips with a tablespoon or two of milk. Stir constantly with a wooden spoon. Once chocolate has a smooth and liquid temperature, remove from heat.

 

 

Allow the chocolate to cool a minute or two before pouring into the cream. to cool it down without letting it harden, I mix the chocolate aggressively with the spoon. Add chocolate to cream and whip.

 

 

Add powdered sugar and whip until medium to stiff peaks form. Refrigerate for an hour or so. If you're going to pipe this onto a cinnamon roll, I would suggest piping it on before refrigerating. As the mixture cools down (remember we added melted chocolate to the cream), it will stiffen.

 

 

 

Serve. The cream stores in the fridge in an airtight container for up to two weeks. If it ever lasts that long.

Chocolate Butter

Servings: Skills: Beginning Prep Time: 20 min (not including thaw time) Bake Time: min

0.0 / 5  (0 votes, 3 reviews )

Ingredients

  1. makes about 2 1/2 cups

  2. 1/2 a bag of chocolate chips

  3. 1 1/4 cup heavy whipping cream

  4. 1/4 cup powdered sugar

  5. your favorite Rhodes Rolls

  6. (I have a caveat with the above chocolate ingredient. USE THE GOOD STUFF. Guittard dark or Ghirardelli dark are ideal. Or semi-sweet. Don't get Hershey's. It never melts well.)

Instructions

Assemble your ingredients. You'll also need a medium saucepan or double boiler, a medium mixing bowl and a hand mixer.
Cool the bowl and cream for a few minutes and beat to form soft-medium peaks. Set aside.
In your saucepan, melt the chips with a tablespoon or two of milk. Stir constantly with a wooden spoon. Once chocolate has a smooth and liquid temperature, remove from heat.
Allow the chocolate to cool a minute or two before pouring into the cream. to cool it down without letting it harden, I mix the chocolate aggressively with the spoon. Add chocolate to cream and whip. Add powdered sugar and whip until medium to stiff peaks form. Refrigerate for an hour or so. If you're going to pipe this onto a cinnamon roll, I would suggest piping it on before refrigerating. As the mixture cools down (remember we added melted chocolate to the cream), it will stiffen.
The cream stores in the fridge in an airtight container for up to two weeks.

Melissa

Melissa Esplin, a mother of two, enjoys making messes. Her blog, I Still Love You (IS•LY) is a place where she likes to share all of the things she likes even while being buried in the piles of dirty laundry, diapers & dishes. There you can expect a surprise every day with the range of projects from sewing, cooking, crafting to designing, decorating, thrift shopping, and more!


Posted in Melissa

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3 Comments

Jesseca said on Dec 11, 2012 Reply
This looks so good. I'm pinning this recipe to make for a treat christmas morning!
Chocolatier said on Jun 14, 2013 Reply
Rolling truffles is easiest with two people; one person can scoop truffles, the other person can shape and roll the truffles in cocoa powder.

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