Gourmet Chocolate Syrup Recipes

CHOCOLATE SYRUP

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.

GOURMET CHOCOLATE SYRUP

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.

CHOCOLATE SYRUP

Steps:

• Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

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.

CHOCOLATE SYRUP

Steps:

• Stir together.
• Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.
• This must be stored in the fridge.

CHOCOLATE SAUCE

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.