Dark chocolate syrup is a rich and creamy sauce that brings a depth of chocolate flavor to your ice creams, desserts or drinks. Its smooth texture and intense taste make it perfect to coat ice cream, caramel or coffee, or to create chocolate milkshakes.
Ingredients :
- 200 ml of water
- 150 g of sugar
- 100 g of unwell
- 1 pinch of salt
- 1 teaspoon vanilla extract (optional)
Preparation :
- Mix the cocoa, sugar and water
in a small saucepan, mix the cocoa powder, sugar and water. Heat over medium heat, stirring constantly until the mixture is smooth and homogeneous. - Cooking the syrup
once the mixture begins to boil, slightly drops the heat and simmer for 5 to 10 minutes, continuing to stir. The syrup will thicken. Be careful not to leave it too thickened, because it will still firm up by cooling. - Add the salt and vanilla
off the heat, adds the pinch of salt to enhance the taste of chocolate, and if you wish, vanilla extract for a softer and complex flavor. Stir well to incorporate these ingredients. - Let cool
let the chocolate syrup cool at room temperature before using it. It will keep in an airtight pot in the refrigerator for several weeks.
My Personal Tip:
This dark chocolate syrup is perfect for coating a vanilla or caramel ice cream with the Ninja Creami. You can also incorporate it into milkshakes or use it to make an iced mocha by adding it to a hit coffee. Personally, I love to use it to create a marbled effect in homemade ice before turbinate, or to decorate desserts like brownies or pancakes with an intense chocolate touch.
Here, a simple and delicious house dark chocolate syrup, ready to enhance all your ninja creami ice creations and bring a gourmet touch to your favorite desserts!
