The Best Chocolate Syrup{3}
Having worked with and around pastries most of my adult life, I have to admit that there are times when I get tired of cake and cookie products. But no matter how bored I get of pastries, ice cream is always appealing. My favorite dessert and ultimate guilty pleasure is a banana split. But I don’t like just any banana split- I like it with gourmet ice cream, and homemade chocolate and caramel sauce. Although making is slightly more difficult than buying, the homemade toppings make all the difference in the world. Below is a recipe for my favorite chocolate sauce. Th great thing is that once you’ve made the sauce, you can store it for several months.
What you’ll need:
½ cup cocoa powder
1 cup water
2 cups sugar
pinch of salt
¼ teaspoon vanilla
What you do:
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa.
Add the sugar, and stir to dissolve.
Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over!
Add the salt and the vanilla.
Let cool.
Pour into a clean glass jar and store in the refrigerator. Keeps for several months, ( good luck keeping it around that long!)
Yields two cups.
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
Maureen Kilgour
Jun 12, 2010 @ 14:09:50
There is no amount listed for salt
Judy
Jun 12, 2010 @ 14:54:08
just a pinch of salt, this will enhance the chocolate flavor
Beth
Sep 27, 2010 @ 13:54:21
ooh this looks delicious! I just made homemade mint chocolate chip icecream and I will have to make this sauce to go with it! Thanks so much