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Basic Chocolate Syrup

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By Marilyn Noble

Posted October 22nd, 2008

This article is reprinted with permission from Viva Chocolate! (Cook West), by Marilyn Noble, (2008, Rio Nuevo)

Viva Chocolate! (Cook West)

Author Notes:

Experiment with different cocoas until you find the most pleasing to you. This syrup is great for sundaes, pancakes, or stirred into a mug of hot milk for a quick and easy hot chocolate. Need more inspiration? See the recipes for Chocolate Chip Pecan Pancakes and Caramel Mocha Shake, both which use this syrup as an ingredient.

Ingredients:

1 cup water
3/4 cup sugar
1 cup cocoa powder
1 teaspoon vanilla extract

Instructions:

Prepare the syrup:
Place water and sugar in a saucepan and bring to a boil over medium heat, stirring until the sugar is dissolved. Immediately whisk in the cocoa powder, stirring until dissolved. Cook until thickened. Remove the mixture from the heat, and allow it cool slightly, and then stir in the vanilla.

Sauce can be made ahead of time and refrigerated for up to 2 weeks.

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