Makes approx. 1 1/2 cups
Just three ingredients make a premium chocolate syrup that is richer than commercially available kinds and has a variety of uses.
1 1/2 cups heavy cream
1 oz high quality cocoa powder, sifted
3 1/2 oz high quality dark chocolate, melted (range of 50-60% cacao)
Choose a chocolate that you enjoy consuming by itself. Melt chocolate over a bain marie. Or you can use a microwave. Melt the chocolate in short intervals in the microwave until most of it is melted. Then stir the chocolate until it’s all melted.
Bring the cream and cocoa powder to a light boil on the stove, stirring occasionally. Remove from heat and stir into melted chocolate. Strain and allow to cool slightly before using.
Reserve any syrup not used in a screw-top jar and refrigerate. Warm slightly as needed in microwave.
Other than ice cream sundaes, here are delicious uses for this syrup:
- Drizzle over salty potato chips or pretzels
- Stir into a shake
- Spoon over dessert
- Use as fondue to dip fruit
- Pour over pancakes or waffles
- Or just eat it out of the jar, even as refrigerated (my favorite!)
Consume within a week.