Dutch Cocoa Spread

• 34 cup Dutch-processed cocoa powder
• 12 cup hot water
• 1 cup sugar
• 1 pinch salt
• 12 cup butter, cut in pieces
• 1 teaspoon vanilla extract

1. In a small bowl, sift the cocoa powder; transfer it to the top of a double boiler.
2. Slowl whisk in the water, then the sugar and salt, until the mixture is smooth.
3. Cook over simmering water, whisking constantly, until the sugar dissolves, about 1 minute.
4. Remove pan from heat; whisk in the butter, one bit at a time, beating just until the butter melts and is absorbed.
5. Whisk in the vanilla.
6. Let the mixture cool completely, then rewhisk it to aerate the butter.
7. Transfer to a covered container; refrigerate for up to 1 month.
8. Bring to room temperature before serving.

dutch, water, sugar, salt, butter, vanilla

Taken from www.food.com/recipe/dutch-cocoa-spread-70874 (may not work)