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!
- 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
- 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.
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!
I made this using Hershey's Cocoa powder. Martha was right! This stuff IS an absolute taste treat, but I have to warn you...it 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! ;-)
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!