Title: Chocolate Butter
Categories: Snack Chocolate
Yield: 2 .5 cups

3/4	c	Dutch-process cocoa; packed; best quality
1	c	Sugar
1/4	ts	Salt
1/2	c	Hot water
3/4	c	Unsalted butter; at room temperature; best quality
1	ts	Vanilla extract
1/8	ts	Almond extract
1	c	Hazlenuts; toasted, skinned and coarsely chopped -OR- waln

Combine the cocoa, sugar, and salt in the top pan of a double boiler or bain-marie. Stir the mixture with a whisk until it is thoroughly mixed, then mix in the hot water thoroughly. Set the pan over simmering water and stir the contents until the sugar has completely dissolved and the mixture is hot, about 3 minutes. Remove the top from the base and set it aside; cool the contents to lukewarm.

Cream the butter together with the vanilla and the almond extracts in the small bowl of an electric mixter, or use a food processor to beat the butter with the flavorings just until it is light. With the motor of the machine running, gradually add the lukewarm chocolate mixture, continuing to beat just until everything is well combined. Let the chocolate butter cool completely, stirring or whisking it occasionally to lighten the texture.

If desire, stir in the nuts; then scrape the chocolate butter into a clean, dry storage jar, cover it tightly, and store in the fridge.

Yield with nuts: 2 1/2 cups Yield without nuts: 1 3/4 cups.

The Old Farmer's Almanac Good Cook's Companion, 1997

MM format by Dave Sacerdote

From: Dave Sacerdote Date: 09-17-97 (10:31) The Pine Tree Bbs (222) Cooking(F)

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