Gourmet Chocolate Syrup Recipes

Steps:

• Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Steps:

• Place the chocolate in a metal bowl.
• Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
• To serve, warm the sauce gently in the top of a double boiler or in the microwave.

Steps:

• In a large saucepan, stir together sugar and cocoa. Add water; bring to a boil. Add vanilla. Chill. Store in the refrigerator.

Steps:

• Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

Steps:

• In a small heavy saucepan heat maple syrup over moderate heat until hot. Whisk in cocoa powder, butter, and a pinch of salt and simmer, whisking, 1 minute.
• Serve syrup warm. The syrup keeps, covered and chilled, 1 week.

Steps:

• Stir cocoa into cold water.
• Add in sugar, seasalt and corn syrup.
• Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
• Remove from heat and stir in creamery butter.
• Let cool for a couple minutes, then stir in natural gourmet vanilla.
• Cool completely stirring occasionally.
• Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.