1/2 c Butter; softened and cut into chunks
1/4 c 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 1 3/4 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.