Chocolate – it’s the nectar of the gods, right? Oh dear, that’s not right. But when you take organic sugar, cocoa powder, a bit of salt and some water, it can be easy to confuse it with something so heavenly because it is pretty darn good. Please note: it is not a drink, it’s chocolate syrup.
This chocolate-y velvet syrup is perfect for enhancing milkshakes and coffee beverages. Plus, it goes great on top of ice cream – just look below.
This stuff is really good. I don’t make it often, because it is really good. (I have to practice moderation, you know?) What is great about it is that there are no weird chemicals in this chocolate syrup. No binders, no emulsifiers, no HCF – that’s high fructose corn syrup.
To make it, simply combine 1 cup cocoa powder (the regular variety, not Dutch-processed cocoa) with 2 cups of sugar and 1/4 teaspoon of salt in a medium-sized saucepan. I use a nifty little whisk that I picked up from the Pampered Chef years ago. Use whatever works best for you. You want to make sure that there are no lumps.
Once you have all of the dry ingredients mixed well, add 1 cup of water and stir well. Turn the burner on medium heat and stir occasionally.
After about 10 minutes, the mixture will start to boil and will rise. Keep a very close eye on the chocolate mixture. You may need to turn the heat down a bit to keep it from boiling over. Keep stirring and let it gently boil for about 2 minutes, turn off the heat, and remove the saucepan from the burner.
Allow it to cool for 10 minutes and then add 1 tablespoon of vanilla extract. Stir it well and then let the mixture cool for about an hour before bottling and refrigerating it.
The longer the sauce boils, the thicker it will end up being. It will also thicken some after it has been refrigerated.
“All you need is love. But a little chocolate now and then doesn’t hurt.”
― Charles M. Schulz