Total Time
Prep 15 mins
Cook 20 mins

Dutch Chocolate Butter has many delicious uses! It's great on toast. Spoon it warmed over ice cream for a taste treat! Use it as a filling for cakes, or spread over brownies for a glaze! You can even spread a layer of Dutch Chocolate Butter between two cookies! Use your imagination and let your creativity be your guide!

Ingredients Nutrition

  • 23 cup unsweetened cocoa powder, preferably dutch process
  • 12 cup hot water
  • 1 cup sugar
  • 1 pinch salt
  • 12 cup unsalted butter, cut into 10 or 12 slices
  • 12 teaspoon vanilla
  • 18 teaspoon almond extract


  1. Sift cocoa powder into top of double boiler.
  2. Add hot water; stir until smooth.
  3. Place over simmering water.
  4. Stir in sugar and salt.
  5. Cook, stirring to dissolve, about 1 minute.
  6. Remove top of double boiler from simmering water.
  7. Whisk in butter, a slice at a time, mixing after each addition just until butter is blended in.
  8. Whisk in vanilla and almond extract.
  9. Let cool completely.
  10. When completely cool, whisk to lighten texture.
  11. Scrape into clean, completely dry jar.
  12. Cover tightly.
  13. **Refrigeratefor up to 1 month or freeze for up to 1 year.


Most Helpful

This recipe has been in my cookbook for ages and I can't believe I never got around to making it until now! This made a very decadent treat. I used Dutch-processed chocolate as Silent Cricket recommended but I just melted everything together in a heavy-bottomed saucepan over low heat, watching it all the time, instead of using a double-boiler. It gets much thicker as it cools, and the result is a very deep, dark chocolate-y mixture a little thinner than Nutella. I bought some mini-croissants and spread some of this Dutch Chocolate Butter in the middles and then froze them individually wrapped so I can thaw them out for a treat in the future! The rest is in the fridge and ready for dipping strawberries and drizzling on ice cream! This stuff is easy to make, rich and chocolate-y to eat, and so versatile -- I'm so happy I finally tried it!

hudelei March 24, 2004

I made this using Hershey's Cocoa powder. Martha was right! This stuff IS an absolute taste treat, but I have to warn is addicting! I made it specifically to use as a dip for fresh strawberries and banana chunks. MMMMMMMM! The next thing I knew, we had poured it over bowls of vanilla ice cream. (double MMMMMMM). My husband and I finally had to stop eating it for fear of doing major bodily harm to ourselves. I put the remaining chocolate butter in a jar with a lid and stored it in the frige with thoughts of all the other things we could use it for. Later, I heard my 22 year old son rummaging around in the kitchen, asking, "do we still have some of that chocolate butter?" Reluctantly, I told him where it was. The next morning, I found the empty jar, a half empty jar of marshmallo cream and a half empty box of graham crackers. I think he overdosed on smores! ;-)

Susie in Texas March 22, 2004

Oh, baby, this is good stuff! I only made a half recipe, a mistake I am seriously regretting. This is everything a good chocolate treat should be ! I made mine with organic Dutch-Process chocolate, organic butter, and substituted the sugar with Sucanat. (Due to Sucanat's lower sucrose level than table sugar, I got a slightly less sweet, darker product, but that is fine by me!) It does thicken a lot once it cools (especailly after refrigerated). I used a makeshift double boiler of a pyrex bowl set over a saucepan of boiling water, which worked great. I was surprised at how easy this was! I will have to make it again (and again and again...) I like that this is rich enough that you can satisfy a chocolate/sweet/junk food craving with a fairly small amount. I just had some spread on toast, and am planning to mix some into my coffee for a mocha-of-sorts soon. I have made a note on my grocery list to be sure and get some ice cream to have this on. Wonderful, fabulous, chocolatey, buttery, drool-worthy stuff!

Roosie October 19, 2004

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