What do you do with the flavors you don’t like from your box of chocolates? Make them into a frosting!
-5 ounces leftover Valentines chocolate
-12 tablespoons (1 ½ sticks) unsalted butter, softened
-¾ cup confectioners’ sugar
-½ teaspoon vanilla extract
1. Melt the chocolate in a small heatproof bowl set over a saucepan of simmering water, stirring frequently. Let cool slightly.
2. In a mixer fitted with the paddle attachment, beat the butter on medium speed until light and creamy. Add the confectioners’ sugar and vanilla and beat until blended. Add the chocolate and continue to beat until smooth, stopping the mixer once or twice to scrape down the sides of the bowl.
3. To use as a butter, pack into ramekins, pipe, or simply serve by the dollop.
4. To use as a buttercream frosting, spread onto cooled baked goods, swirling decoratively. Soften and re-whip this butter before using or serving if it’s been chilled or frozen.
Chef Colton recommends putting your caramel chocolates with your nut chocolates, or be creative on which chocolates would melt well together!