3/4 cup packed high quality Dutch process cocoa
1 cup granulated sugar
1/4 tsp. salt
1/2 cup hot water
3/4 cup unsalted butter, at room temp.
1/2-1 tsp. pure vanilla extract, the best quality
1 cup toasted and coarsely chopped hazelnuts
1. In the top pan of a double boiler or in a metal mixing bowl, combine the cocoa, sugar and salt. Stir with a whisk thoroughly. Set the pan over simmering and stir until sugar has completely dissolved and the mixture is hot, about 3 minutes. Remove the pan from the base and set aside; let cool until luke warm.
2. In a small mixer bowl, add butter and vanilla. Using an electric mixer, cream them together until light and fluffy. With the beaters running, gradually pour in the chocolate mixture, continue to beat until well combined.
3. Let the Chocolate Heaven cool completely, stirring occasionally to lighten texture. Add the nuts if you're making the nutted version.
4. Scrape the mixture into a clean dry storage jar, cover tightly, cover tightly and refrigerate. It will last for 6 weeks.