Dutch Chocolate Butter Chocoladeboter Recipes

CHOCOLATE BUTTER

Steps:

• In a medium bowl, using a hand-held mixer, beat the butter until creamy.
• Sift cocoa and icing sugar together, add to butter and mix well.
• Add vanilla and continue beating for 1 - 2 minutes until mixture is smooth.
• Put blended mixture into small dish and serve. If not using butter immediately, cover and refrigerate.
• Enjoy!

LUSCIOUS CHOCOLATE BUTTER

Steps:

• Cut butter into chunks and place in bowl of food processor.
• Add melted chocolate chips to bowl as well.
• Process until smooth, about 30 seconds.
• Place mixture in a small container, cover, and refrigerate until ready to use; bring back to room temperature (makes it easier to spread) before serving if you wish.

CHOCOLATE BUTTER

Steps:

• Combine all ingredients and beat until smooth and well blended.
• Place in the refrigerator for about 45 minutes, or until firm and cold.
• You can then form it into 2 sticks or other shapes.

CHOCOLATE HONEY BUTTER

Steps:

• In a small bowl, beat the butter until fluffy. Blend in the chocolate syrup and honey. Mix well. Serve atop breakfast bread.

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.