This is for dark chocolate and mocha lovers! This mocha compound butter will melt into chocolate goodness on freshly baked Hy-Vee homestyle biscuits.

Mocha Compound Butter

Beat butter in small bowl with electric mixer on medium for 30 seconds, or use a fork. 

Beat or stir in powdered sugar, cocoa powder, dissolved espresso powder, and vanilla. If necessary, refrigerate for 15 to 30 minutes or until firm enough to shape into a log. 

Shape butter mixture into a 4-1/2-to-5-inch-long log using plastic wrap or parchment paper. Wrap tightly and refrigerate for 30 minutes or until firm. 