This chocolate syrup may be simple, but it’s full of flavour. The perfect topping for ice cream, it’s a made-in-heaven sensation poured over a slice of chocolate cake, such as Simple Chocolate Cake or Chocolate Genoise Cake. Try it as a dip with Churros with Cajeta.
MAKES: 1 ½ cups
PREP TIME: 5 minutes
COOKING TIME: about 5 minutes
INGREDIENTS:
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- Pinch of fine sea salt
- 1 cup water
- 1 tsp vanilla extract
INSTRUCTIONS:
- In a small saucepan, gently whisk together the sugar, cocoa powder and salt. Whisk in the water until the mixture is smooth.
- Bring to a boil over medium-high heat, whisking occasionally. Turn down the heat to medium-low. Cook, whisking constantly, for 3 minutes.
- Remove from the heat and whisk in the vanilla extract. Let cool completely.
(The syrup can be refrigerated in an airtight container for up to 1 month.)
