Dutch Chocolate Butter Recipes

CHOCOLATE BUTTER

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!

DUTCH CHOCOLATE BUTTER (CHOCOLADEBOTER)

Steps:

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

CHOCOLATE BUTTER

Steps:

• In a small bowl, beat butter until light and fluffy, 2-3 minutes. Gradually beat in melted chocolate until blended. Serve at room temperature and if desired, on a baguette.

DUTCH CHOCOLATE PUDDING

Steps:

• In a heavy medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Whisk in about half of the milk to make a smooth paste and stir in the rest. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and begins to thicken, about 6 minutes. Continue to cook, stirring, for 1 minute longer, until smooth and very thick. Remove the saucepan from the heat and add the chocolate, butter and vanilla, stirring until they are both melted. Pour the pudding into 4 dessert bowls or one larger serving dish. Place a sheet of plastic wrap directly on the surface of the pudding to prevent a skin from forming on top and refrigerate until firm. (This will take about 30 minutes for individual dishes, longer for the large bowl.) Serve plain or topped with the optional whipped cream.

HOLLAND BUTTER COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk. Gradually beat in flour. Press dough into a greased 13x9-in. pan. Score dough into 24 square or diamond bars. Brush egg white over bars. Gently press one almond into the center of each bar., Bake until lightly browned, 20-25 minutes. Cool in pan 10 minutes before cutting into bars. Cool completely in pan.

DUTCH CHOCOLATE BUTTER

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.