Chocolate Maple Syrup Recipes

CHOCOLATE MAPLE BARS

Steps:

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

MAPLE SYRUP HOT CHOCOLATE

Steps:

• Bring milk to a boil in a small saucepan. Add maple syrup and cocoa powder, stirring occasionally, until completely dissolved.

SIMPLEST HOT CHOCOLATE (WITH MAPLE SYRUP AND NO REFINED SUGAR)

Steps:

• Pour milk into a microwave-safe measuring cup; heat in a microwave oven for 1 minute and 30 seconds. Place maple syrup, cocoa powder, and vanilla extract in a mug; pour in 1/3 of the hot milk and stir well. Add remaining hot milk.

CHOCOLATE MAPLE SYRUP

Steps:

• In a saucepan, combine all ingredients.
• Bring to a boil and simmer five minutes, stirring constantly.
• Serve hot or cold over ice cream.
• Store in sealed container in refrigerator.
• Make chocolate milk or hot chocolate adding 1 or 2 Tbsp chocolate syrup to a glass of cold or hot milk. Stir well and serve.

MAPLE CHOCOLATE CAKE

Steps:

• 1. Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F.
• 2. Lightly grease a 9 × 13-inch rectangular baking pan or two 9-inch round pans (and line them with parchment paper), or line 18 wells of two 12-cup muffin tins with paper liners.
• 3. Into a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
• 4. In a large measuring cup or medium bowl, whisk together the syrup, yogurt, eggs, oil, and vanilla extract.
• 5. Pour the wet ingredients into the dry. Using a whisk, energetically blend the batter by hand until smooth and thick, about 1 minute. Spread the batter into the prepared pan or pans. (For fill the cups no more than two-thirds full-you should get 18 cupcakes.)
• 6. Bake until a toothpick comes out clean and the tops of the cakes spring back when lightly touched, 30 to 35 minutes for sheet and/or layer cakes, or 20 minutes for cupcakes. Cool completely in the pans on a wire rack before inverting and frosting.

CHOCOLATE MAPLE SYRUP

Steps:

• In a small heavy saucepan heat maple syrup over moderate heat until hot. Whisk in cocoa powder, butter, and a pinch of salt and simmer, whisking, 1 minute.
• Serve syrup warm. The syrup keeps, covered and chilled, 1 week.