This creamy, decadent whipped mocha body frosting smells divine and sinks into the skin in an instant, leaving you wondering if it’s really got lots of unrefined shea butter (USA / Canada) in it. It leaves your skin soft, moisturized, and happy, and the luscious texture might just send you off on a quest for a heavily frosted chocolate cake.
With just four or five ingredients, this body butter comes together quickly and easily. It’s melt, chill, and whip. Easy peasy.
I chose to use a blend of dark and white cocoa butter (USA / Canada)s, which makes for a pale brown body butter. It’s not dark enough to leave brown streaks on my pale skin, which means almost anybody should be ok to use a 50/50 blend of the two if they want. People with darker skin can probably get away with using all dark cocoa butter (USA / Canada), and enjoy a much more chocolatey looking final product.
When it comes to storing this body frosting, do be nice to itādon’t pack it into a too-small tin. More space is better, because packing it down presses out all the air you just whipped into it, which sort of defeats the point.
Whipped Mocha Body Frosting
30g | 1.05oz white cocoa butter (USA / Canada)
30g | 1.05oz dark cocoa butter (USA / Canada) (or just more white cocoa butter (USA / Canada))
60g | 2.1oz unrefined shea butter (USA / Canada) or mango butter (USA / Canada) (I used refined to let the cocoa scent shine)
40g | 1.41oz olive oil (pomace) (USA / Canada) (or other relatively plain liquid oil)
4 drops coffee essential oilCombine the cocoa butter (USA / Canada)s and unrefined shea butter (USA / Canada) in a double boiler and melt. Once melted, remove from the heat and place in the fridge. After about 5 minutes, when the butters are still liquid, but no longer hot, stir in the coffee essential oil.
Once chilled and solid (though not rock hardālet it sit on your counter and come back to room temperature if you forget it in the fridge for too long), whip up the butters with electric beaters until light and fluffy. Store in a tin and enjoy!
If your body butter “seizes” on you after it’s been sitting for an hour or so (that is it solidifies and goes all chalky and crumbly), that means you haven’t added enough olive oil (pomace) (USA / Canada) for your environment. Put the body butter back in your whipping bowl and whip in another 5g/0.17oz of olive oil (pomace) (USA / Canada). Leave it for an hour or so and check the texture again. Keep whipping in more liquid oil and letting it rest until you reach the texture you want.
If you happen to have coffee bean infused liquid oil, that’s a fantastic alternative for a plain liquid oil as well, especially if you don’t have coffee bean essential oil.
Look fantastic! good enough to eat. I bet it feels lovely on the skin.
Thanks, Angela!
Where did you purchase the dark cocoa butter?
I got mine from Saffire Blue (link in the big box above the comments).
Where do I find coffee essential oil? Thanks, I can’t wait to try!
I got mine from Saffire Blue (link in the big box above the comments).
Hi, Marie,
I’m very excited to make this as a Galentine’s gift for my team at work. I was wondering when the liquid oil is supposed to be added? It doesn’t specifically say in the blog post or the recipe itself. Do you add it to the butters when melting, or wait and work it in with the beaters after the melted butters have been chilled? Thank you so much!
Actually, nvm on my question. I read a few more comments and saw where someone else asked the same thing and you answered. I’m so excited to make this!
Marie, I’m guessing you add the olive oil after melting the butters?
I did, yesāI whipped it in as I whipped the butters š
How many grams of body butter does this make? Can I halve the recipe by simply dividing the weight of each ingredient in half or will that affect the texture? If it does affect it, can you post the weight for each ingredient?
For future reference, you can figure out how many grams you’ll get by adding up all the grams of each individual ingredient š In this case that’s 30+30+60+40=160g. And yes, you can definitely halve the recipe using simple division.
Hi again, Marie!
I tried this recipe out today and am I ever glad I did! š I’ve tried a couple body bars but haven’t quite been happy with how easily they apply… I switched the olive oil out for coconut oil in a half batch just to see how it would work out and ended up with a splendidly buttery chocolate and coconut whip. It’s a happy compromise for not having any dark cocoa butter or coffee eo and I’m finding the high melt point of the coconut oil helps to prevent slathering on too much – ’cause it starts to melt as I scoop it out with my fingers and I can only collect so much.
Loving the texture of this! It is absolutely delicious! And it applies wonderfully smooth! Thanks so much for sharing! š
Hi KM! Your body butter sounds downright divine š It sounds sort of similar to my Coco-Cocoa Whipped Body butter, which is downright decadent as well. Yours is probably a bit thicker and creamier, though. Mmmmm š Take that, dry skin!
Oh my gosh! yes! I’m loving using it and have already gone through about half of the 80ish grams i made up. š loving it for minor stretch marks!
š
I was wondering; can I use raw cacao powder mixed with the raw cocoa butter in place of the dark cocoa butter?
I would be quite concerned about the solubility of cocoa powder in cocoa butterāsoaps Iāve made with it have had a nice grit to them that makes for a nice touch of exfoliation in a bar of soap, but likely wouldnāt be so nice in a body butter. Do some tests if you decide to go this way and let me know š
Hi Marie, so I tried it and it seems to be a great success. I sifted the Cacao powder twice and added it slowly at the end when the butter was whipping. It doesn’t melt into the butter, but it isn’t gritty either. It seems to give a slightly silkier finish than other similar body butters I make. the finished product has an appearance to really decadent mousse. Thank you so much for the input!
Wonderful, that’s great news! Thanks so much for sharing, Chris š
Hey Marie! Just a quick question, what size is the aluminum jar you are using? It looks like a 60ml to me in the photo but I’m not sure. Also, depending on the size, how long does that last you?
Thanks so much, you’re the best š
This one is actually 250mL, so about 1 cup. And I’m not a very good indication of use rate as I have dozens of different body butters in my houseāalmost nothing gets finished in under 3 years, no matter how much or little I make.
I was very excited to find this recipe and my results were mostly successful. I know it says to add more oil if the final batch is crumbly, but the lotion basically turns to oil as soon as it touches my skin so I’m hesitant to add more. Any suggestions?
It sounds like there’s a rather big difference between the temperature of your home and your skin. You can try adding more of your soft oil (shea/mango butter) instead of more liquid oil if you like š
Other than color, what is the difference between regular and dark cocoa butter?
For our purposes, that’s really it. The dark stuff obviously contains the cocoa part that makes it dark, which will slightly change the composition, but they behave the same. The dark stuff is definitely more likely to stain light coloured fabrics.
Could cocoa powder be added to regular cocoa butter to make it dark, or would it be gritty?
From Chris, above:
Do you have any American measurements like cups instead of gs? Also I love the idea I’m going to whip up a batch for my mom!
Hi Marie! Check out the FAQ for more info on this (the short answer is no, but I have the whys in the FAQ).
Where do you get your tins?
Check out this FAQ š I believe this particular tins were from NDA, but have since been discontinued.
You can still get the tins at the USA NDA site. I was on the website today and they have them for 1/2 oz. and up. Very reasonably priced as well.
Thanks, Ginny!
Hiya, love ur site – great ideas for a newbie diy’er like me š
wanted to know if i can sub the coffee essential oil with coffee extract for baking?
thanks loads!
Hey Raish! Read this FAQ articleāthe principle remains the same š
thanks, Marie! but i had already used some vanilla extract in another lip balm recipe coz the coconut smell was too ott… thankfully i just used a tiny bit so the end product was still ok but u r right, the smell didnt last anyway!
If you notice some brown liquid oozing out of the lip balm, you know what it is š
Is there an error in the ingredients’ quantities? You list cocoa butter and the shea butter as 1+ oz but one is 30 gr and the other is 60 gr. Which proportion is correct?
Good catch, thanks! I fixed it. When it doubt, the gram measurement is always correct š I develop everything in grams and just translate to ounces for my American readers, but ounces and I don’t really ‘get’ each other š
Thanks for the amazing recipe! š I made a variation (with cupuacu instead of cocoa) and love it! Do you think silk powder would be a good addition?
Nice! Yours will definitely be softer than the original with that swap š silk is water soluble so don’t add any, it will be gritty.
Just wondering how come you stated using cocoa powder and coffee extract on your front page
Hey Cheryl! I’m afraid I have no idea what you are talking about š Could you please explain exactly where you were looking and what you are asking?
dear Marie,
I don’t have access to an electric beater. Do you can think that I can whip the body frosting with hand blender instead of an electric beater?
Well, I don’t think I could… how strong are you? š It’s quite thick and I imagine attempting to whisk it from its solid state by hand would be fairly infuriating. One of these might work, but I don’t think a whisk would. Let me know if you try it!
Oops! I meant to ask whether I can whip it using a stick blender.
Stick blenders are more for pureeing things, not whipping in air, so I don’t think that would work here.
Thanks Marie
What do I use if I just want other body frostings I’m not into the chocolate. I would just like to make scents like lavender or lemongrass what can I substitute for the cocoa butter
thanks
I’d recommend using deodorized cocoa butter; I haven’t tried this recipe with other butters and given the importance of cocoa butter to the structure of the final product, I’m hesitant to recommend anything else.