Dutch Chocolate Butter Recipes

DUTCH OVEN PEANUT BUTTER BACON CHOCOLATE BARS

Steps:

• Lightly oil or spray 12- inch dutch oven; line with parchment paper.
• In large bowl, stir together cookie mix, oil, syrup, peanut butter, and egg until soft dough forms.
• Reserve ¼ cup bacon for garnish. Stir remaining bacon and peanuts into dough.
• Press dough evenly into parchment lined dutch oven. Bake at 350 degrees for 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Sprinkle evenly with chocolate chips. Replace lid and cook for 3-5 minutes or until chocolate has melted. Immediately spread softened chocolate over bars with back of spoon.
• Sprinkle reserved ¼ cup bacon over chocolate.
• Cool for 30 minutes with lid removed before lifting from Dutch oven.
• Wait until chocolate has set, before cutting into squares.

DUTCH CHOCOLATE BUTTER (CHOCOLADEBOTER)

Steps:

• Beat ingredients in a small bowl until mixed and smooth.
• Will keep for up to two weeks--if it lasts that long.

CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)

Steps:

• With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
• Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
• Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

DUTCH CHOCOLATE-MINT CHEESECAKE

Steps:

• For crust:
• Finely grind cookies, chocolate and sugar in processor. Add butter; blend until crumbs begin to stick together. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• For filling:
• Position rack in center of oven and preheat to 350°F. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Add eggs 1 at time, beating just until incorporated. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
• Pour filling into crust. Bake until center is just set, about 1 hour. Transfer to rack and cool 20 minutes. Press down gently on puffed edges to flatten. Run small sharp knife around top edge of pan to loosen. Do not remove pan sides. Cool. Cover and chill overnight.
• For toppings:
• Preheat oven to 350°F. Combine sour cream and sugar in bowl. Spoon sour cream topping over cheesecake. Bake 20 minutes. Chill cheesecake until cold, at least 6 hours.
• Bring cream and butter to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and whisk until melted. Freeze until firm enough to pipe, whisking occasionally, about 15 minutes. Remove pan sides from cake. Spoon chocolate topping into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cake, spacing evenly. Repeat in opposite direction, forming lattice. Pipe 12 rosettes of chocolate around top edge of cake. (Can be made 1 day ahead; chill.) Garnish with mint leaves.

DUTCH CHOCOLATE BUTTER

Steps:

• 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.