Chocolate Butter
rec.food.cooking/Susan Moyers Porter (1995)

1/2 cup butter, softened and cut into chunks
1/4 cup semisweet chocolate chips, melted

Whirl butter in bowl for about 30 seconds, until smooth. Pour in chocolate , whirl until blended.

Place in covered container or shape into a log and cover with plastic wrap. Refrigerate or freeze until ready to use.

If desired, shape into small hearts by hand or use a candy mold.

Use a plastic sheet of 1² heart-shaped candy molds. Spoon butter into hearts, smooth tops. Freeze until very firm, at least 15 minutes. Turn out hearts onto baking sheet. Arrange in plastic container separated with waxed paper. Cover and refrigerate or freeze until ready to use.

For Chocolate Walnut Butter: In a small dry skillet over low heat cook and stir 1/4 cup walnuts until golden, 5-7 minutes. Cool. Stir into chocolate butter.