Dutch Chocolate Butter

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 sift cocoa powder into top of double boiler.
• 2 add hot water; stir until smooth.
• 3 place over simmering water.
• 4 stir in sugar and salt.
• 5 cook, stirring to dissolve, about 1 minute.
• 6 remove top of double boiler from simmering water.
• 7 whisk in butter, a slice at a time, mixing after each addition just until butter is blended in.
• 8 whisk in vanilla and almond extract.
• 9 let cool completely.
• 10 when completely cool, whisk to lighten texture.
• 11 scrape into clean, completely dry jar.
• 12 cover tightly.
• 13 **refrigeratefor up to 1 month or freeze for up to 1 year.