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Butter: Chocolate Hazelnut Butter

Source of Recipe


From "Fancy Pantry" by Helen Witty






List of Ingredients



• 3/4 cup lightly packed high-quality Dutch-process cocoa, such as Droste
  
• 1 cup granulated sugar
  
• 1/4 tsp salt
  
• 1/2 cup hot water
  
• 3/4 cup unsalted butter, at room temperature
  
• 1/2 to 1 tsp vanilla (or to taste)
  
• 1/8 tsp almond extract
  
• 1 cup toasted, skinned, and coarsely chopped hazelnuts
  






Instructions



1. Combine the cocoa, sugar and salt in the top of a double boiler (or use a heatproof bowl that can be placed over a saucepan containing simmering water). 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 until the sugar has completely dissolved and the mixture is hot, about 3 minutes. Remove the bowl or saucepan from the simmering water and set aside; cool the contents to lukewarm.
   
   
2. In a small bowl using an electric mixer, or in a food processor, cream the butter with the vanilla and the almond extract just until it is light and somewhat fluffy. With the mixer or food processor still running, gradually add the lukewarm chocolate mixture, continuing to beat or process just until everything is well combined. Scrape the mixture into a fresh bowl and let it cool completely, stirring or whisking it occasionally to lighten its texture.
   
   
3. Add the hazelnuts. Store in clean, dry jars, covered tightly, in the refrigerator. (Will keep at least 8 weeks.)
   
   Makes 2-1/2 cups.