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

CHOCOLATE HONEY BUTTER

Make and share this Chocolate Honey Butter recipe from Food.com.

Provided by lets.eat

Categories     Low Protein

Time 10m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 3



Chocolate Honey Butter image

Steps:

  • In a small bowl, beat the butter until fluffy. Blend in the chocolate syrup and honey. Mix well. Serve atop breakfast bread.

Nutrition Facts : Calories 134, Fat 11.9, SaturatedFat 7.5, Cholesterol 30.6, Sodium 98, Carbohydrate 7.3, Fiber 0.1, Sugar 5.9, Protein 0.3

1/2 cup butter, softened
2 tablespoons chocolate syrup
2 tablespoons honey

CHOCOLATE BUTTER

Make and share this Chocolate Butter recipe from Food.com.

Provided by Mandy

Categories     Breakfast

Time 3m

Yield 1 cup

Number Of Ingredients 5



Chocolate Butter image

Steps:

  • Combine all ingredients and beat until smooth and well blended.
  • Place in the refrigerator for about 45 minutes, or until firm and cold.
  • You can then form it into 2 sticks or other shapes.

Nutrition Facts : Calories 1446.8, Fat 107, SaturatedFat 67.5, Cholesterol 244, Sodium 311.9, Carbohydrate 129.1, Fiber 4.7, Sugar 118.9, Protein 4.6

1/2 cup unsalted butter
1 ounce unsweetened chocolate, melted and cooled
1/8 teaspoon salt
2 teaspoons vanilla
1 cup powdered sugar, sifted after measuring

DOUBLE DUTCH CHOCOLATE COOKIES

Your "chocoholic" friends will love these, and they are very easy to prepare! Around the holidays, I box and present them as Christmas gifts to neighbors.

Provided by D. Todd Miller

Categories     Drop Cookies

Time 21m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8



Double Dutch Chocolate Cookies image

Steps:

  • Sift together flour, cocoa, and baking soda. Set aside.
  • Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
  • To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
  • Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
  • Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.

1 1/4 cups sugar
1 cup butter
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder (I recommend Callebaut brand)
1 teaspoon baking soda
1 (12 ounce) package semi-sweet chocolate chips (I recommend Ghirardelli brand)

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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