Dutch Chocolate Butter

1. 1

   Sift cocoa powder into top of double boiler.

2. 2

   Add hot water; stir until smooth.

3. 3

   Place over simmering water.

4. 4

   Stir in sugar and salt.

5. 5

   Cook, stirring to dissolve, about 1 minute.

6. 6

   Remove top of double boiler from simmering water.

7. 7

   Whisk in butter, a slice at a time, mixing after each addition just until butter is blended in.

8. 8

   Whisk in vanilla and almond extract.

9. 9

   Let cool completely.

10. 10

    When completely cool, whisk to lighten texture.

11. 11

    Scrape into clean, completely dry jar.

12. 12

    Cover tightly.

13. 13

    **Refrigeratefor up to 1 month or freeze for up to 1 year.

* Per serving · 4 servings · Values may vary.

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