Chocolate cravings can strike any time. Since this syrup will keep in the refrigerator for three months, you'll always be ready. Drizzle it over ice cream or cake, or mix it into hot or cold beverages. To make a mocha version, replace the water in the recipe with strong black coffee.
Martha Stewart Living, May 2006
- 3/4 cup unsweetened Dutch-process cocoa powder, sifted
- 2 cups sugar
- 1/4 teaspoon coarse salt
- 6 ounces bittersweet chocolate, preferably 61 percent cacao, chopped
- 1 3/4 teaspoons pure vanilla extract
- Bring cocoa powder and 2 cups water to a boil in a medium saucepan over medium heat, stirring constantly. Reduce heat to medium-low. Stir in sugar and salt until dissolved. Simmer, stirring occasionally, 3 minutes. Remove from heat. Add chocolate; stir until it has melted. Pour through a fine sieve into a large bowl; discard solids. Stir in vanilla. Let cool 2 hours, stirring occasionally. Serve warm, room temperature, or cold.
Syrup can be refrigerated in an airtight container up to 3 months; stir before serving.
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