Chocolate Syrup Recipe

Author: Susan Zimmer
Mmmmm . . . very chocolate-y.

Yield: 2 1/2 Cups
Cook time: 0
Prep time: 0
Total time: 0

Ingredients

• 1 1/2 cups (330 g) sugar
• 1 cup (220 g) sifted unsweetened cocoa powder
• A pinch of salt
• 1 cup (250 ml) water
• 2 teaspoons (10 ml) vanilla extract



Method

1. Combine the sugar, cocoa powder, and salt in a saucepan.
2. Whisk thoroughly.
3. Gradually add the water to the cocoa, stirring (not beating) with the whisk to blend thoroughly.
4. Place over medium heat, stirring frequently with the whisk until the mixture comes to a boil. A layer of foam may form on top of the syrup.
5. Boil for 3 minutes, stirring constantly with the whisk. Reduce the heat if the syrup threatens to boil over.
6. Remove from the heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity).
7. Let cool briefly, then chill, uncovered, in the refrigerator until completely cold.
8. Strain through a fine strainer into a 21/2-cup (625 ml) container.
9. Stir in the vanilla.
10. Store, covered, in the refrigerator. The syrup can be kept refrigerated for up to 2 weeks.



Variation

1. For a spicier version, try stirring in 2 teaspoons (4 g) grated orange peel and 1 teaspoon (2 g) ground cinnamon with the cocoa powder.


3/ 5stars
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