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Wednesday, February 15, 2012

Homemade Chocolate Syrup!

Oh, yeah, that’s for darn sure! Pour over ice cream, stir in a glass of milk, flavor your coffee… ugh!

~shudder~

Now that’s sounds too good, huh?

I have found a few with different ingredients! If you have any that is not listed here, share them  with us!

Anyway, check them out!

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Homemade Chocolate Syrup

Ingredients:

1/2 cup regular cocoa or dark cocoa powder

1 cup water

2 cups sugar

1/8 teaspoon salt

1/4 teaspoon vanilla

Method:

Whisk together the cocoa, water, and sugar in a medium heavy bottomed saucepan over medium heat. Bring to a boil, whisking constantly, and cook for 3 minutes being careful not to let  boil over. Remove from heat and add the salt and vanilla. Pour into a sterilized jar and store in refrigerator. Will keep for several weeks. 

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Homemade Chocolate Syrup

Ingredients:

3/4 cup cocoa

1 1/2 cups water

1 1/2 cups sugar

1 tsp. pure vanilla extract

Pinch of sea salt

Method:

Heat water and cocoa in a sauce pan until cocoa melts. Add sugar. Stir until it dissolves. Bring to a boil and allow it to simmer for about 3-5 minutes until it thickens. Remove it from the heat and allow it to cool completely. Add salt and vanilla. Stir well. Put it into a glass bottle or jar. Label it. Enjoy!

NOTE: This will keep in your refrigerator for at least 3 months.

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Dark Chocolate Syrup

Ingredients:

1 cup evaporated cane juice or granulated sugar

2/3 cup Dutch processed cocoa powder (such as Hershey’s Special Dark)

2/3 cup water

1 teaspoon pure vanilla extract

Method:

In a medium saucepan, whisk together evaporated cane juice, cocoa powder, and water. Bring to a rolling boil, and boil for 30 seconds. Take off heat and stir in vanilla. Allow to cool completely and refrigerate until ready to use.

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Homemade Chocolate Syrup

Ingredients:

1 1/2 cups sugar

3/4 cup unsweetened cocoa powder (I use Ghirardelli)

1 cup water

Dash of salt

1 teaspoon vanilla

Method:

In a small saucepan, add sugar, cocoa, and salt.  Whisk together gently.  Add water.  Bring mixture to a boil, stirring occasionally.  Reduce heat and cook 1 minute.  Remove from heat and add vanilla.  Cool.  Store in the refrigerator. 

For delicious chocolate milk, add 2 tablespoons chocolate syrup to 8 oz. of milk.  Heat for hot chocolate.

For milk shakes, combine 1 cup cold milk, 1/4 cup chocolate syrup and 2 cups (1 pint) of vanilla ice cream to a blender.  Blend.

This syrup would also make a delicious dessert garnish or ice cream topping.image

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Homemade Chocolate Syrup – modified recipe to Dark Chocolate

Ingredients:

1 ½ cups water

3 cups raw sugar

1 ½ cups Hershey's Special Dark cocoa powder – blend of natural and Dutch-process cocoa

1 ½ tablespoons vanilla extract (preferably homemade)

¼ teaspoon kosher or sea salt

2 tablespoons light corn syrup or mild honey

Instructions:

Bring water and sugar to a boil in a medium-to-large saucepan (this will expand as it boils in later stages of the recipe), stirring until sugar is dissolved.

Whisk in the remaining ingredients until the cocoa powder is also dissolved. Return to a boil, then lower the heat and simmer until slightly thickened, about 5-8 minutes. You do not want to boil it until it is very thick, as it will become even more viscous as it cools.

Pour the hot syrup through a fine mesh strainer and let cool to room temperature before transferring into squeeze bottles.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Notes: Dutch-processed cocoa powder is used here because it dissolves more easily in liquids than common (a.k.a. natural) cocoa powder; No matter what its other benefits, a homemade chocolate syrup that is gritty isn’t what we want. Dutch-processed cocoa powder is generally easy to find in grocery stores with well-stocked baking sections and in bulk food stores. I use raw sugar in this recipe because I like the added depth of flavour and touch of caramel it contributes. If you cannot find it easily (it is also sold under the names turbinado, sugar-in-the-raw, and demerara) you can substitute white granulated sugar for it. You can get squeeze bottles at big box stores or in the kitchen notions sections of grocery stores. If you use an opaque ketchup or mustard bottle to store your syrup, remember to label it so you don’t forget what’s in there at an inopportune moment. While chocolate syrup is good on many things, hot dogs and hamburgers are not among them.

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Homemade Chocolate Syrup

Ingredients:

1/2 cup sugar

1 tablespoon baking cocoa

2-1/2 teaspoons cornstarch

1/2 cup water

2 teaspoons butter

1/2 teaspoon vanilla extract

1 quart vanilla ice cream

Directions:

In a 1-qt. microwave-safe dish, combine the sugar, cocoa, cornstarch and water until smooth. Cover and microwave on high for 3 minutes or until the mixture boils, stirring twice. Stir in butter and vanilla until blended. Serve warm over ice cream. Yield: 6 servings.

Prep/Total Time: 10 min.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts: 1 serving (2 tablespoons) equals 260 calories, 11 g fat (7 g saturated fat), 42 mg cholesterol, 84 mg sodium, 39 g carbohydrate, trace fiber, 3 g protein.

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Homemade Chocolate Syrup

Ingredients:

1 cup water

1 cup organic sugar (rapadura, demerara or sucanat) ~ I used sucanat and achieved a perfectly thick syrupy syrup!

3 tablespoons butter

1/4 cup cream

1 1/4 cups cocoa powder

2 teaspoons vanilla

Method:

Boil water and sugar until it forms syrup (about 10 minutes). Turn heat on low. whisk in butter till melted then slowly whisk in cocoa powder, then cream, stirring until smooth. Add vanilla and stir in well. Store in glass jar or squeeze bottle in fridge.

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Chocolate Syrup

Ingredients:

¼ cup unsweetened cocoa

¼ cup water

2 tbsp. agave nectar

1 tbsp. water

1 tbsp. cornstarch

Instructions:

Combine cornstarch with 2 tbsp. of water and set aside. Whisk cocoa and water together, then stir in agave and cornstarch mixture. Gently bring the mixture to a boil over medium heat, stirring frequently until the sauce thickens to desired consistency. Add more agave if necessary. If it becomes too thick, thin it out with a little non-dairy milk.

Servings: 6

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Homemade Chocolate Syrup

Ingredients:

1 ½ cups water

3 cups raw sugar

1 ½ cups Dutch-processed cocoa powder

1 ½ tablespoons vanilla extract (preferably homemade)

¼ teaspoon kosher or sea salt

2 tablespoons light corn syrup or mild honey

Instructions:

Bring water and sugar to a boil in a medium-to-large saucepan (this will expand as it boils in later stages of the recipe), stirring until sugar is dissolved.

Whisk in the remaining ingredients until the cocoa powder is also dissolved. Return to a boil, then lower the heat and simmer until slightly thickened, about 5-8 minutes. You do not want to boil it until it is very thick, as it will become even more viscous as it cools.

Pour the hot syrup through a fine mesh strainer and let cool to room temperature before transferring into squeeze bottles.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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Chocolate Mint Syrup

Ingredients:

1/2 cup cocoa powder

3/4 cup cold water

3/4 cup sugar

30 chocolate mint leaves, rinsed, patted dry, and torn into pieces (You may substitute plain mint).

Preparation:

In a small saucepan, combine the cocoa powder and cold water, and whisk together until smooth.

Add the sugar and torn mint leaves and place the saucepan over medium heat.

Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup begins to boil, reduce the heat and simmer for 3 to 5 minutes, until it begins to thicken and turn glossy.

Remove from the heat and allow to cool.

When the syrup has cooled to near room temperature, strain it through a fine mesh sieve into a clean jar. Cover and store in the refrigerator. Enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

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Want tons more recipes for any great flavored syrup… check this out!

Chocolate Syrup

And from what most who made them said that you can and will save more money than store-bought! I like that!

I know I will soon because I’m almost out of the store-bought and I definitely want to make h.o.m.e.m.a.d.e. chocolate syrup!

Another tip I’d like share (there are some chocolate tips, too)…

The Most Common Cooking Mistakes

Learn how to avoid these common mistakes for success every time.

 

Happy chocolate day!

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