Dark chocolate syrup is a rich and smooth sauce that adds a deep chocolate flavor to your ice cream, desserts, or drinks. Its smooth texture and intense taste make it perfect for topping vanilla, caramel, or coffee ice cream, or for creating chocolate milkshakes.
Ingredients :
- 200 ml of water
- 150 g of sugar
- 100g of unsweetened cocoa powder
- 1 pinch of salt
- 1 teaspoon of vanilla extract (optional)
Preparation :
- Mix the cocoa, sugar, and water.
In a small saucepan, combine 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, reduce the heat slightly and simmer for 5 to 10 minutes, stirring continuously. The syrup will thicken slightly. Be careful not to let it thicken too much, as it will firm up further as it cools. - Remove from heat and add the salt and vanilla
. Add a pinch of salt to enhance the chocolate flavor, and if desired, vanilla extract for a sweeter, more complex taste. Stir well to combine. - Let it cool.
Allow the chocolate syrup to cool to room temperature before using. It will keep in an airtight container in the refrigerator for several weeks.
My Personal Tip:
This dark chocolate syrup is perfect for drizzling over vanilla or caramel ice cream with Ninja Creami. You can also add it to milkshakes or use it to make an iced mocha by adding it to a frappé. Personally, I love using it to create a marbled effect in homemade ice cream before churning, or to decorate desserts like brownies or crepes with an intense chocolatey touch.
There you have it, a simple and delicious homemade dark chocolate syrup, ready to enhance all your Ninja Creami frozen creations and add a gourmet touch to your favorite desserts!
