Dutch Cocoa Spread

1. 1

   In a small bowl, sift the cocoa powder; transfer it to the top of a double boiler.

2. 2

   Slowl whisk in the water, then the sugar and salt, until the mixture is smooth.

3. 3

   Cook over simmering water, whisking constantly, until the sugar dissolves, about 1 minute.

4. 4

   Remove pan from heat; whisk in the butter, one bit at a time, beating just until the butter melts and is absorbed.

5. 5

   Whisk in the vanilla.

6. 6

   Let the mixture cool completely, then rewhisk it to aerate the butter.

7. 7

   Transfer to a covered container; refrigerate for up to 1 month.

8. 8

   Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

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