Dutch Chocolate Butter Chocoladeboter Recipes

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DUTCH CHOCOLATE BUTTER (CHOCOLADEBOTER)

That's right... Chocolate Butter! Excellent on bread, muffins, scones - anything you would normally spread butter on. While not exactly healthy I can't help but love this on toast with peanut butter.

Provided by - Carla -

Categories     Dutch

Time 3m

Yield 1/2 Cup Chocolate Butter

Number Of Ingredients 3



Dutch Chocolate Butter (Chocoladeboter) image

Steps:

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

1/2 cup butter, softened
2 tablespoons sugar
2 tablespoons Dutch-processed cocoa powder

DUTCH CHOCOLATE BUTTER

Dutch Chocolate Butter has many delicious uses! It's great on toast. Spoon it warmed over ice cream for a taste treat! Use it as a filling for cakes, or spread over brownies for a glaze! You can even spread a layer of Dutch Chocolate Butter between two cookies! Use your imagination and let your creativity be your guide!

Provided by SilentCricket

Categories     Dutch

Time 35m

Yield 1 jar of Dutch Chocolate Butter

Number Of Ingredients 7



Dutch Chocolate Butter image

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.

Nutrition Facts : Calories 1727.3, Fat 100, SaturatedFat 63, Cholesterol 244, Sodium 182.2, Carbohydrate 231.7, Fiber 19.1, Sugar 201.2, Protein 12.3

2/3 cup unsweetened cocoa powder, preferably dutch process
1/2 cup hot water
1 cup sugar
1 pinch salt
1/2 cup unsalted butter, cut into 10 or 12 slices
1/2 teaspoon vanilla
1/8 teaspoon almond extract

CHOCOLATE BUTTER

A delicious butter to serve with warm scones! It is nice on pancakes too, served with a bit of whipped cream. Rich and yummy! If refrigerated, please remove and let stand at room temperature for about 15 minutes to soften before serving. You can use margarine to replace the butter, but butter is best!! Source: Chocolatier magazine

Provided by Elly in Canada

Categories     Low Protein

Time 5m

Yield 3/4 cup

Number Of Ingredients 4



Chocolate Butter image

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!

2 tablespoons unsweetened cocoa powder
1/4 cup icing sugar
1/2 cup butter, softened
1/4 teaspoon pure vanilla extract

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