Chocolate Syrup

Makes approx. 1 1/2 cups


Just three ingredients make a premium chocolate syrup that is richer than commercially available kinds and has a variety of uses.


1 1/2 cups heavy cream 1 oz high quality cocoa powder, sifted 3 1/2 oz high quality dark chocolate, melted (range of 50-60% cacao)



moreChoose a chocolate that you enjoy consuming by itself. Melt chocolate over a bain marie. Or you can use a microwave. Melt the chocolate in short intervals in the microwave until most of it is melted. Then stir the chocolate until it's all melted.

Bring the cream and cocoa powder to a light boil on the stove, stirring occasionally. Remove from heat and stir into melted chocolate. Strain and allow to cool slightly before using.



Reserve any syrup not used in a screw-top jar and refrigerate. Warm slightly as needed in microwave.

Other than ice cream sundaes, here are delicious uses for this syrup:


  • Drizzle over salty potato chips or pretzels

  • Stir into a shake

  • Spoon over dessert

  • Use as fondue to dip fruit

  • Pour over pancakes or waffles

  • Or just eat it out of the jar, even as refrigerated (my favorite!)


Consume within a week.

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