Homemade Chocolate Syrup
A devine liquid chocolaté with a multitude of uses.
Servings: 1 litre / 1 medium jam jar
- 110 grams good quality cocoa powder (a scant 1 cup)
- 215 grams sugar (1 cup + 1 tablespoon)
- 240 millilitres water (1 cup)
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Place all the ingredients in a pan together and over a medium heat mix everything together until the sugar has melted and everything is incorporated.
Once done allow the syrup to cool for 10 minutes in the pan. Once the time is up pour the chocolate syrup into your chosen jar or bottle.
*Just a quick note the first time I made this I used an old wine bottle for storage and when I went to use it, it wouldn’t pour out of the bottle it had formed a skin. Panic not if this happens to you, just add 2 tablespoons of boiling water to the bottle and give it a gentle swirl or stand the bottle in warm water for a minute or two. I keep mine in an old jam jar now and I have never had this problem again.