Homemade chocolate syrup

Ideal for serving ice cream, pies, milkshakes. This is a very simple recipe for making syrup, which will become a lifesaver when decorating various dishes. They can pour ice cream balls, a piece of cake or any other pastry. In addition, it will also give any dish a chocolate taste.

Pirko Rita

Recipe author

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Composition / ingredients

Servings:

Sugar

150

Cocoa powder

Water

120

Vanillin

0.5

Salt (1 pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 3 % 2 g

Carbohydrates 91 % 53 g

239 kcal

GI: 8 / 0 / 92

Step-by-step preparation

Cooking time: 45 min

Step 1:
Prepare all the necessary ingredients and utensils (pan/ladle, whisk, spoon, knife). Take a small saucepan or ladle in which you will cook chocolate syrup. Carefully transfer the cocoa from the pack into it, do not pour it, namely, transfer it, because it is a powder and dust will rise by pouring it. Now also carefully pour water into the container with cocoa.
Step 2:
Put the pan / ladle with the contents on medium heat. With a whisk, constantly stir the contents of the heated container, bringing the mixture to complete dissolution of cocoa powder.
Step 3:
As soon as the cocoa has dissolved and the mass has become homogeneous, without removing the container from the plate, pour in the granulated sugar. Just as in the previous step, continue to knead all the ingredients, stirring them constantly with a whisk, bring the mass to a boil.
Step 4:
Once this has happened, add the remaining ingredients, namely salt and vanilla. Since vanillin needs to be added very little, it is most convenient to use a knife with a blunt end, typing a very little vanillin on its tip and then add it to the syrup being prepared. Continue to cook the syrup for 3 minutes (it should boil). Then remove the container with syrup from the stove. The syrup is ready.
Step 5:
It remains only to cool down. You don't need to do anything special for this, just leave it to cool at room temperature. Then, pour the already cooled chocolate syrup into a creamer (if you plan to use it immediately) or into a jar (if you are preparing for future use). Store the syrup in the refrigerator. The shelf life of this syrup is about 3 months.
Step 6:
This chocolate syrup is suitable for many dishes, because it has a classic taste, no exotic. It is well suited for impregnating cakes, is an excellent topping for desserts, and even an additive in milk - so now children don't even need to be forced to drink it, they will ask for it themselves ;)