CHOCOLATE SYRUP
Chocolate cravings can strike any time. Since this syrup will keep in the refrigerator for three months, you'll always be ready. Drizzle it over ice cream or cake, or mix it into hot or cold beverages. To make a mocha version, replace the water in the recipe with strong black coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Bring cocoa powder and 2 cups water to a boil in a medium saucepan over medium heat, stirring constantly. Reduce heat to medium-low. Stir in sugar and salt until dissolved. Simmer, stirring occasionally, 3 minutes. Remove from heat. Add chocolate; stir until it has melted. Pour through a fine sieve into a large bowl; discard solids. Stir in vanilla. Let cool 2 hours, stirring occasionally. Serve warm, room temperature, or cold.
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Debbi Jade McCain
[email protected]This recipe is a keeper! I've already made it twice and it's perfect every time.
Mario Agustin
[email protected]I made this syrup for a chocolate cake I was baking and it was a hit! The cake was moist and delicious, and the syrup added the perfect amount of sweetness.
city court
[email protected]This is the best chocolate syrup recipe I've ever tried. It's so rich and flavorful.
Tom Brown
[email protected]Yum! This chocolate syrup is delicious! It's perfect for topping pancakes, waffles, or ice cream.
Douaa Bld
[email protected]I was a bit skeptical about making my own chocolate syrup, but this recipe proved me wrong. It's so much better than the store-bought stuff and it's incredibly versatile. I'll definitely be making this again.
Yerithza Castro
[email protected]I love how easy this recipe is to follow, even for a baking novice like me. The syrup turned out rich and decadent, and it was the perfect addition to my chocolate cake.
Mohiz Awan
[email protected]This chocolate syrup recipe is a lifesaver! I used it to make chocolate milk, hot chocolate, and even chocolate frosting. It turned out perfect every time. 5 stars!