The Sensitive Kitchen

Tuesday, May 14, 2013

Simple Chocolate Syrup

From "Baked Elements." Makes a syrup, not a sauce. Good in milkshakes or other places that require a thin, straightforward syrup whose wallop is undiluted by dairy. Use a LARGE pan; mixture bubbles up considerably when cooking.

1/4 c dark unsweetened cocoa powder
1/2 c water
1 c sugar
1/4 tsp salt

In large saucepan over medium heat, whisk together cocoa and water until dissolved. Whisk in sugar; increase heat to medium-high. Boil for 3 minutes, then reduce heat to low and simmer another 1-2 minutes. Remove from heat; stir in salt. Let cool to room temperature. Can be stored in refrigerator, tightly covered, for up to 3 weeks. Warm gently to use as topping or use directly from refrigerator as a milkshake mix-in.

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