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Angy's chocolate syrup

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Ingredients for 1 servings:

  • 500 ml coffee cream
  • 120 g sugar
  • 1 vanilla pod(s), slit
  • 60 g cocoa powder, pure
  • 250 g melted dark chocolate, min. 70%

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the coffee cream to a boil with the sugar, sifted cocoa powder, and vanilla pod. Remove from the heat and stir in the chocolate; it should be completely dissolved. Strain everything through a fine sieve and pour into a twist-off jar. Store in the refrigerator until ready to use. The syrup can be diluted as desired, with cream, alcohol, or coffee cream! Uses: On ice cream, on creams, on puddings, with rice pudding, with semolina pudding, and much more! Due to the coffee cream, the syrup will keep for approximately 7-10 days in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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