Chocolate butter spread

This creamy spread is like the butter spread. The only difference is the addition of bitter cocoa powder to it. It is delicate and tasty. It can be used as a cake filling or to decorate any dessert.
Cook’s tip: Once the spread has been used, the cake or dessert must be refrigerated. Otherwise, the butter would melt and the spread would lose shape. You have to use butter for its preparation. Do not replace it with margarine.

4 egg yolks
1 cup (200g) sugar
½ cup (125ml) water
300g butter, at room temperature
3 tablespoons bitter cocoa powder

Beat egg yolks slightly inside a mixing bowl. Reserve.
In another bowl, beat butter until creamy.

Heat water and sugar in a saucepan and boil, until syrup reaches stage of thin thread (See “How to recognize different stages of syrup”. Click on Articles in our main page

Remove from heat and pour syrup into egg yolks in a thin stream, beating vigorously with electric mixer until all syrup is used.

Beat this mixture into creamy butter until well blended.
Sift cocoa powder into the bowl and fold.
Cool completely, outside the fridge, until spread thickens enough to be used.
If you refrigerate the mixture before using it , it may harden too much to be spread.