Bittersweet Chocolate Orange Butter

1. 1

   Melt chocolate in microwave-safe bowl on low at one minute intervals, stirring until just melted and smooth.

2. 2

   Or, using a double boiler, place chocolate in top bowl, stirring frequently until just melted, taking care not to overheat at bottom or sides.

3. 3

   Allow melted chocolate to cool enough to touch.

4. 4

   Place the cooled butter in a medium mixing bowl and with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.

5. 5

   Scrape down the sides.

6. 6

   Beat in the cooled chocolate, cocoa, zest and sugar scraping sides of the bowl with a rubber spatula as needed to incorporate all ingredients.

7. 7

   Stir in nuts if desired.

8. 8

   Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

9. 9

   Roasted and salted pistachios add a welcome textural contrast.

* Per serving · 4 servings · Values may vary.

No additional tips available.