Chocolate Butter with Cashews

Spread on your favourite toasted bread. Always begin with soft butter. It will blend with the other ingredients much easier and saves time while mixing. Set your butter out at least 30 minutes before whipping it.

1½ cups cashews
½ cup butter, softened
¼ cup semi-sweet chocolate
1 tsp. instant coffee powder

Place nuts in blender. Cover, blend or process until finely ground. Add half of the butter. Cover, blend 3 minutes or until spreadable.

Transfer to bowl. Heat remaining butter and chocolate pieces over low heat until melted. Cool slightly then add to nut mixture.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.