Dutch Chocolate Butter Recipes

Steps:

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

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!

Steps:

• Butter a large smooth surface to work your mixture on later.(I use a stainless steel tray)
• Bring all mixed ingrediends to the boil, then stir over a low heat and boil down for about 5 minutes until a small drop of the mixture hardens immediately on contact when dropped into cold water.
• Pour your mixture onto your buttered surface and using a buttered knife, scoop the outer flowing edges back towards the middle. Your mixture will resemble mercury as it slips and springs away and in the beginning you'll have to be fairly fast to keep up with it, but keep piling it towards the centre and you will be exposing it to more air as you go, cooling it and as it cools it gets easier to handle.
• Beware! in the beginning it's super hot (like most sweet/candy mixtures) so use that knife and save your fingers for later when it's cool. This scraping/scooping up takes several minutes and you will see the mixture cooling, getting thicker and slower.
• Immediately that the mixture begins to harden use your buttered fingers to draw it out into a cord of 1.5 cm thickness (about 1/2 inch) and use a pair of scissors to cut it into little "cushions". Good luck on neatness here -- it's hardening fast at this point. I decided that small bites are fine since it's a very chewy toffee.

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.

Steps:

• Preheat oven to 425 degrees. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until foamy, 1 minute. In a large cast-iron skillet, melt butter over medium. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, 20 minutes. Dust with confectioners' sugar and serve immediately.