Ingredients
-
3/4
-
1/2
-
1
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Dutch Cocoa Spread, Another one from the masterminds at Chocolatier! *Prep time is for total recipe, from start to finish *, I made this as a christmas gift for my son-in-law and it was very yummy! Thank you!, Mmmmmmm – this is true comfort food, dark, deep and a beautiful velvety brown, super yummy and sinfully delicious! The only substitute used was margarine instead of butter I’ve made this as a food gift for a little girl who loves anything with chocolate in it I’ll be attaching a tag with this and mentioning that she can spread this on bread, over biscuits, over muffins, etc and have a wonderful homemade treat ready in no time Thank You Very Much for sharing this!
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Steps
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1
Done
|
In a Small Bowl, Sift the Cocoa Powder; Transfer It to the Top of a Double Boiler. |
|
2
Done
|
Slowl Whisk in the Water, Then the Sugar and Salt, Until the Mixture Is Smooth. |
|
3
Done
|
Cook Over Simmering Water, Whisking Constantly, Until the Sugar Dissolves, About 1 Minute. |
|
4
Done
|
Remove Pan from Heat; Whisk in the Butter, One Bit at a Time, Beating Just Until the Butter Melts and Is Absorbed. |
|
5
Done
|
Whisk in the Vanilla. |
|
6
Done
|
Let the Mixture Cool Completely, Then Rewhisk It to Aerate the Butter. |
|
7
Done
|
Transfer to a Covered Container; Refrigerate For Up to 1 Month. |
|
8
Done
|
Bring to Room Temperature Before Serving. |
