The Homemade Chocolate Syrup
Yes, instead of buying the commercial, and wondering about the additives, you can make the Chocolate Syrup at home in 10 minutes with this recipe.
It stores well in the fridge for 30 days in an airtight glass container. So, you can have it handy to enjoy it drizzling on your ice creams, your cakes, and even with your milk!
Try it on the Light Lemon Bars!
The recipe uses Cacao powder, Sugar, Salt and Water, and Vanilla Essence. Not much of cost neither. It has no butter and no milk. Just make sure you use a good quality Cacao powder.
Chocolate Syrup for Cake and Ice Cream Toppings
- 1 cup Sugar
- 1 cup Powder Cacao unsweetened
- 1 cup Water cold
- 1 tbsp Vanilla Essence
- 1/2 tsp Salt
Place the cacao and sugar in a sauce pan and mix well.
Add the water and half the salt (1/4 tsp), turn on the heat to medium, and whisk continuously, allowing it to boil. Your mixture should start thickening by now.
Stir in the remaining salt, and turn off the heat. Place the sauce pan in a cool spot, add the vanilla extract, and whisk gently but well.
Allow it to cool well and the texture to thicken into a syrup.
Serving and/or Storing
You can use the syrup as soon as cold and thick, on your ice cream or cake, or in your milk.
To store, preserve it in the fridge in an airtight glass container. The syrup could last this way for about a month..... if the family doesn't consume it much earlier 🙂