Chocolate Cherries Jubilee Butter

Chocolate Cherries Jubilee Butter

A sweetly special addition to croissants or French toast for Mother's Day brunch or any occasion.

Author: 2nd Annual Plugrá Magnifique Reicpe Contest
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes


  • 3/4 ounce dark chocolate
  • 1 tablespoon dark brown sugar
  • 1/3 cup dark cherries, canned, drained
  • 1 tablespoon brandy
  • 1/4 teaspoon sea salt, fine grain
  • 1/2 teaspoon vanilla
  • 1/4 pound butter, unsalted, softened


  1. Melt the chocolate, stirring until smooth. Set aside and allow to cool.
  2. In a food processor, pulse brown sugar until a powder. Add cherries and pulse for 10-20 seconds or until cherries are minced. Do not liquefy or reduce the cherries to a pulp.
  3. Add brandy, salt and vanilla and pulse. Add butter and pulse until well combined.
  4. Remove butter from the food processor and incorporate the chocolate into the mixture until well combined.
  5. Shape into a log using parchment of wax paper or use a butter mold to form. Refrigerate until firm (about 2 hours), slice into thin rounds as needed or transfer to plastic wrap to store.