Recipe by SilentCricket
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!
Top Review by hudelei
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!
- 2⁄3 cup unsweetened cocoa powder, preferably dutch process
- 1⁄2 cup hot water
- 1 cup sugar
- 1 pinch salt
- 1⁄2 cup unsalted butter, cut into 10 or 12 slices
- 1⁄2 teaspoon vanilla
- 1⁄8 teaspoon almond extract
Directions See How It's Made
- Sift cocoa powder into top of double boiler.
- Add hot water; stir until smooth.
- Place over simmering water.
- Stir in sugar and salt.
- Cook, stirring to dissolve, about 1 minute.
- Remove top of double boiler from simmering water.
- Whisk in butter, a slice at a time, mixing after each addition just until butter is blended in.
- Whisk in vanilla and almond extract.
- Let cool completely.
- When completely cool, whisk to lighten texture.
- Scrape into clean, completely dry jar.
- Cover tightly.
- **Refrigeratefor up to 1 month or freeze for up to 1 year.