This pink chocolate syrup is made from Ruby chocolate, a naturally pink chocolate with fruity notes. Its pretty color and delicate taste make it a perfect syrup for drizzling over ice cream or decorating desserts, while adding a surprising visual touch.
Ingredients :
- 150g of Ruby chocolate (or white chocolate with a few drops of pink coloring)
- 200 ml of whole milk
- 100 g of sugar
- 1 teaspoon of vanilla extract (optional)
- 1 tablespoon of liquid cream (optional, for extra 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 is dissolved. Do not boil, but heat gently until the mixture is smooth. - Add the Ruby chocolate.
Remove the pan from the heat and add the Ruby chocolate, broken into pieces. Let it melt in the hot mixture for a few minutes, then stir until you have a smooth and creamy sauce. - Add the vanilla and cream (optional).
For an even sweeter taste and creamier texture, you can add vanilla extract and a tablespoon of heavy cream. Stir well to combine. - Let it cool.
Allow the syrup to cool to room temperature before pouring it into an airtight container. It will keep in the refrigerator for about a week.
My Personal Tip:
This pink chocolate syrup is perfect for drizzling over vanilla or berry ice cream with Ninja Creami. It's also delicious for swirling creamy ice cream or decorating frozen 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 it is, a unique and original homemade pink chocolate syrup, perfect for adding a colorful and delicious touch to all your Ninja Creami frozen creations and favorite desserts.
