by Stephanie Zonis
Why am I giving a recipe for something as simple as chocolate syrup? Well, for one thing, because it is so simple. This is little trouble to make, and it will sit quietly in your fridge until you need it (for a couple of weeks, anyway). This syrup is wonderful in blender drinks or for chocolate milk (use 1-2 Tbsp. in an 8 oz. glass of milk, but start with the lesser amount; this is concentrated stuff!) or to dress up fresh berries or any ice cream dessert. Because you've made it yourself, you know it's fresh; it has no preservatives or anything artificial in it. and did I mention the taste? Ultra-chocolatey, with a deep cocoa flavor, and not too sweet. This syrup is thick and smooth, too, with a gorgeous shine to it...a chocolate syrup for adults.You must use Dutch process cocoa powder in this if you want the finished product to have the beautifully deep color and flavor to which all good chocolate syrups should aspire. I use Hershey's European Style Dutch Processed unsweetened cocoa powder, which comes in a silver 8 ounce tin; I can find it in a local market.
1-1/2 c. granulated sugar
1 c. sifted unsweetened Dutch process cocoa powder
Few grains salt
1 c. water
2 tsp. vanilla
In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt. Whisk thoroughly to mix well. Gradually add water, stirring (not beating) with the whisk to blend thoroughly. Set over medium heat; stir frequently with whisk until mixture comes to a boil (there will probably be a layer of foam on top--OK). Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof liquid measuring cup or pitcher of at least three-cup capacity. Cool briefly, then chill (uncovered) until completely cold. Strain through fine strainer into container of at least 2-1/2 cup capacity. Stir in vanilla. Store, covered, in refrigerator.
Note: For a slightly sweeter, slightly thinner syrup, add 2 additional tablespoons EACH of sugar and water at the beginning of the recipe.
Makes a generous 1-3/4 cups
I Love Chocolate for June, 1998
- Chocolate Meringue "Nests"
- Darrell's Cafe Arabe (Arabian Coffee)
- Ice Cream Pie (For Anyone)
- Chocolate Syrup
- Brandy Alexander Milkshake
- PB-and-Banana Chocolate Milkshake
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