This Mexican-inspired compound butter elevates fresh-baked bread, croissants or muffins to new heights. The combination of raspberries with dark chocolate, toasted pecans and just a touch of hot chili makes your tastebuds dance every time. —Nicole Filizetti, Stevens Point, Wisconsin

Oaxaca Twist Butter

Test Kitchen tips
Oaxaca Twist Butter
Prep Time
10 min
Yield
16 servings
Ingredients
- 1/3 cup fresh raspberries
- 1/2 cup unsalted butter, softened
- 1/4 cup finely grated dark chocolate candy bar
- 1/8 teaspoon ground ancho chile pepper
- 1/3 cup ground pecans, toasted
Directions
- Crush raspberries and drain; combine berries with butter, grated chocolate and ancho chili, mixing well. Place butter in a small serving bowl; sprinkle with nuts. Wrap tightly with plastic wrap; refrigerate 5 hours or overnight.
Nutrition Facts
1 tablespoon: 80 calories, 8g fat (4g saturated fat), 16mg cholesterol, 1mg sodium, 2g carbohydrate (2g sugars, 1g fiber), 0 protein.
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