When I decided to start making my own syrups, one of the first flavors that came to mind was chocolate, because, duh. I have to admit, I didn’t get too excited when I put this in my coffee the other morning, which had been my original intention. If I had the capabilities to brew espresso at home, it would’ve been an outrageously good d.i.y. mocha– but since I just have my French press, the combination doesn’t really do it for me.
However, I did get excited when I put it in some warm milk for the most delicious cup of hot cocoa I’ve ever had. And then drizzled all the heck over some Banans that were lying around. Perhaps a little too excited. There were, like, at least five OMGs within the span of AH minute.
The original recipe was pulled from An Oregon Cottage with the only change being that I added more salt. Who knew chocolate and salt were such a match made in Heaven? Like Jami suggested in her original post, it really gives depth to the sauce and adds more complexity to the taste than just SUGAR and CHOCOLATE. Which, y’know, are pretty cool on their own, too.
Salted Chocolate Syrup
¾ cup Unsweetened cocoa powder
1 cup Unrefined sugar
1 cup Boiling water
½ tsp Coarse salt
1 tsp Vanilla
1. In a saucepan, add sugar and cocoa powder and whisk until combined. Pour ½ cup boiling water over mixture and whisk until a smooth paste is formed.
2. Add the remaining ½ cup of water, stir, and bring the syrup to a small boil for 2-3 minutes, stirring frequently.
3. Reduce heat to a simmer, add salt (either the full ½ tsp, or to taste).
4. Remove from heat and stir in vanilla. Let cool completely (about an hour), stirring now and then, before transferring to a glass container.
5. Refrigerate when not in use.
So, I won’t be putting this in my morning coffee, but I will be drizzling it over everything in sight. This chocolate syrup is unbelievably addictive; consider yourself warned!