Ingrédients pour Dutch Chocolate Butter
- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
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Comment préparer Dutch Chocolate Butter
- Sift 1/2 cup unsweetened cocoa powder into the top of a double boiler.
- Add 1/2 cup of boiling water.
- Stir vigorously until the cocoa is completely smooth and there are no lumps.
- Place the top of the double boiler over a pan of simmering water (make sure the bottom of the double boiler doesn't touch the water).
- Stir in 1 cup granulated sugar and 1/4 teaspoon salt.
- Cook, stirring constantly to dissolve the sugar, for approximately 1 minute.
- Remove the top of the double boiler from the simmering water.
- Whisk in 1 cup (2 sticks) unsalted butter, one tablespoon at a time, mixing thoroughly after each addition until the butter is fully incorporated and the mixture is smooth.
- Whisk in 1 teaspoon pure vanilla extract and 1/2 teaspoon almond extract.
- Allow the mixture to cool completely to room temperature. This is crucial for the proper texture.
- Once completely cool, whisk the chocolate butter again to lighten its texture and create a smoother consistency.
- Scrape the Dutch Chocolate Butter into a clean, completely dry jar.
- Cover the jar tightly with a lid.
- Refrigerate for up to 1 month or freeze for up to 1 year. Let it come to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
804g
Fat
314g
Carbs
77g
