Dutch Chocolate Butter

Recipe by SilentCricket
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READY IN: 35mins

INGREDIENTS

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

  • 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.
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