Dutch Chocolate Butter

• 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

1. Sift cocoa powder into top of double boiler.
2. Add hot water; stir until smooth.
3. Place over simmering water.
4. Stir in sugar and salt.
5. Cook, stirring to dissolve, about 1 minute.
6. Remove top of double boiler from simmering water.
7. Whisk in butter, a slice at a time, mixing after each addition just until butter is blended in.
8. Whisk in vanilla and almond extract.
9. Let cool completely.
10. When completely cool, whisk to lighten texture.
11. Scrape into clean, completely dry jar.
12. Cover tightly.
13. **Refrigeratefor up to 1 month or freeze for up to 1 year.

unsweetened cocoa, hot water, sugar, salt, unsalted butter, vanilla, almond

Taken from www.food.com/recipe/dutch-chocolate-butter-47035 (may not work)