Milk chocolate syrup is a gourmet, soft and creamy sauce, ideal for bringing a chocolatey touch to your desserts. This syrup is perfect for coating ice cream, garnishing pancakes or accompanying drinks like milkshakes.
Ingredients :
- 150 g of milk chocolate
- 200 ml of whole milk
- 100 g of sugar
- 1 tablespoon of cocoa powder (optional, to intensify the chocolatey taste)
- 1 teaspoon vanilla extract (optional)
Preparation :
- Mix the sugar and cocoa (optional)
in a small saucepan, mix the sugar and cocoa powder if you want a more intense chocolate taste. If you want a softer version, you can omit the cocoa. - Add the milk
pour the milk into the pan and heat over low heat, stirring constantly to dissolve the sugar and the cocoa. Do not boil, but heats gently until the mixture is homogeneous. - Add the milk chocolate
to remove the pan from the heat and add the milk chocolate cut into pieces. Let it melt in the hot mixture for a few minutes, then stir until you get a smooth and creamy sauce. - Add the vanilla (optional)
for a richer aroma, adds the vanilla extract to the syrup and mixes well. - Let cool
let the syrup cool slightly before pouring it into an airtight container. It keeps in the refrigerator for about a week.
My Personal Tip:
This milk chocolate syrup is perfect for coating a vanilla or caramel ice cream with the Ninja Creami. You can also use it to marble a chocolate or coffee ice cream, bringing a touch of chocolate softness. Personally, I love to add it to milkshakes or on frozen pancakes for an ultra-gourmand dessert. If you want even more crunch, adds chips of hazelnuts or grilled almonds in topping!
Here, a house chocolate in the easy to make homemade milk and perfect for sublimate your Ninja Creami ice creations with a soft and creamy touch.
