Friday, February 3, 2012

Make It: Dark Chocolate Pumpkin Butter

I got a couple of comments on my last WIAW post asking about the dark chocolate pumpkin butter that I posted about.  Well, I'm not one to disappoint so here it is!  :)

Not only is this stuff incredibly easy to whip up but it is also addicting.  I have been adding spoonfuls to my oatmeal, slathering it on toast, and sending Graham crackers for a dip. Word on the street is that this is great as an ice cream topping or spread onto waffles and pancakes!  Let me know how you use it!




Dark Chocolate Pumpkin Butter
(I adapted this recipe from Life's Ambrosia. HERE is the original recipe.)

15 ounce can pumpkin puree
1/2 cup unsweetened apple juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup brown sugar
1 ounce unsweetened chocolate, chopped
1/2 teaspoon pure vanilla



Stir all of the ingredients into a heavy bottomed saucepan and bring to a slight boil on medium heat.  Reduce the heat to low and cook until it thickens, about 30 minutes.  Make sure to keep an eye on it and stir frequently.


Remove from the heat and let the mixture cool.  Store in the refrigerator for up to 2 weeks...if it lasts that long! ;)

2 comments:

  1. This sounds like heaven...great idea! I can't imagine a food pairing that this wouldn't be good with!

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  2. Hehehe, I know right?! ;) I hope you try it sometime and let me know how it goes!

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