STREAMING NOW: The Layover

Dutch Chocolate Butter

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
35mins
YIELD:
1 jar of Dutch Chocolate Butter
UNITS:
US

Ingredients Nutrition

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

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: