Gourmet Chocolate Syrup Food
CHOCOLATE SYRUP
This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.
Provided by Zen K.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 21.7 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 25.9 mg, Sugar 18.9 g
GOURMET CHOCOLATE SYRUP
Make and share this Gourmet Chocolate Syrup recipe from Food.com.
Provided by BCBoy
Categories Sauces
Time 8m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Stir cocoa into cold water.
- Add in sugar, seasalt and corn syrup.
- Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
- Remove from heat and stir in creamery butter.
- Let cool for a couple minutes, then stir in natural gourmet vanilla.
- Cool completely stirring occasionally.
- Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.
Nutrition Facts : Calories 112.3, Fat 1.9, SaturatedFat 0.9, Cholesterol 3.8, Sodium 28.9, Carbohydrate 23.6, Fiber 1, Sugar 19.4, Protein 1
CHOCOLATE SAUCE
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as good as the chocolate you use, so use the best you can.
Categories Sauce Milk/Cream Chocolate Dairy Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Place the chocolate in a metal bowl.
- Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
- To serve, warm the sauce gently in the top of a double boiler or in the microwave.
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