This pink chocolate syrup is made from Ruby chocolate, a naturally pink chocolate with fruity notes. Its pretty hue and delicate flavor make it perfect for topping ice cream or decorating desserts, while adding a surprising visual touch.
Ingredients :
- 150g Ruby chocolate (or white chocolate with a few drops of pink coloring)
- 200 ml of whole milk
- 100 g of sugar
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon of liquid cream (optional, for more creaminess)
Preparation :
- Heat the milk and sugar.
In a small saucepan, combine the milk and sugar. Heat over low heat, stirring constantly, until the sugar dissolves. Do not boil, but heat gently to ensure the mixture is smooth. - Add the Ruby Chocolate
Remove the pan from the heat and add the chopped Ruby Chocolate. Let it melt into the hot mixture for a few minutes, then stir until you get a smooth and creamy sauce. - Add vanilla and cream (optional)
For an even sweeter taste and creamier texture, you can add vanilla extract and a tablespoon of single cream. Stir well to incorporate. - Let cool
Let the syrup cool to room temperature before pouring it into an airtight jar. It will keep in the refrigerator for about a week.
My Personal Tip:
This pink chocolate syrup is perfect for topping vanilla or berry ice cream with Ninja Creami. It's also delicious for swirling creamy ice cream or decorating ice cream crepes. If you don't have Ruby chocolate, you can use white chocolate and add a few drops of pink food coloring for a similar effect!
Here is a unique and original homemade pink chocolate syrup, perfect for adding a colorful and delicious touch to all your favorite Ninja Creami ice cream creations and desserts.
