Dutch Cocoa Spread

Directions

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