Best Dutch Chocolate Butter Chocoladeboter Recipes
DUTCH BUTTER CANDY A.K.A. ZEEUWSE BOTERBABBELAARS
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these recipes don't have all the added preservatives of their commercial counterparts and are easy to make. Boterbabbelaars are a small toffee candy, if you like your toffee chewy then this is one for you:) Note: Treacle is called Molasses by North Americans. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Dutch
Time 30m
Yield 30-40 pieces
Number Of Ingredients 6
Steps:
- Butter a large smooth surface to work your mixture on later.(I use a stainless steel tray)
- Bring all mixed ingrediends to the boil, then stir over a low heat and boil down for about 5 minutes until a small drop of the mixture hardens immediately on contact when dropped into cold water.
- Pour your mixture onto your buttered surface and using a buttered knife, scoop the outer flowing edges back towards the middle. Your mixture will resemble mercury as it slips and springs away and in the beginning you'll have to be fairly fast to keep up with it, but keep piling it towards the centre and you will be exposing it to more air as you go, cooling it and as it cools it gets easier to handle.
- Beware! in the beginning it's super hot (like most sweet/candy mixtures) so use that knife and save your fingers for later when it's cool. This scraping/scooping up takes several minutes and you will see the mixture cooling, getting thicker and slower.
- Immediately that the mixture begins to harden use your buttered fingers to draw it out into a cord of 1.5 cm thickness (about 1/2 inch) and use a pair of scissors to cut it into little "cushions". Good luck on neatness here -- it's hardening fast at this point. I decided that small bites are fine since it's a very chewy toffee.
Nutrition Facts : Calories 27.5, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.4, Sodium 10.2, Carbohydrate 5.8, Sugar 5.2
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
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
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
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!
LUSCIOUS CHOCOLATE BUTTER
Make and share this Luscious Chocolate Butter recipe from Food.com.
Provided by Lennie
Categories Breakfast
Time 5m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Cut butter into chunks and place in bowl of food processor.
- Add melted chocolate chips to bowl as well.
- Process until smooth, about 30 seconds.
- Place mixture in a small container, cover, and refrigerate until ready to use; bring back to room temperature (makes it easier to spread) before serving if you wish.
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
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
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
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
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