Ingredients
-
2/3
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1/8
-
-
-
-
-
-
-
-
Directions
Dutch Chocolate Butter, 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!, 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) 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!, 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) 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!
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Steps
|
1
Done
|
Sift Cocoa Powder Into Top of Double Boiler. |
|
2
Done
|
Add Hot Water; Stir Until Smooth. |
|
3
Done
|
Place Over Simmering Water. |
|
4
Done
|
Stir in Sugar and Salt. |
|
5
Done
|
Cook, Stirring to Dissolve, About 1 Minute. |
|
6
Done
|
Remove Top of Double Boiler from Simmering Water. |
|
7
Done
|
Whisk in Butter, a Slice at a Time, Mixing After Each Addition Just Until Butter Is Blended In. |
|
8
Done
|
Whisk in Vanilla and Almond Extract. |
|
9
Done
|
Let Cool Completely. |
|
10
Done
|
When Completely Cool, Whisk to Lighten Texture. |
|
11
Done
|
Scrape Into Clean, Completely Dry Jar. |
|
12
Done
|
Cover Tightly. |
|
13
Done
|
**refrigeratefor Up to 1 Month or Freeze For Up to 1 Year. |
