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Chocolate Syrup

Recipe by Tad Lombardo

This syrup is for including in the Irish Cream recipe. It can also be used as a topping for ice cream and cakes!

  • 1 cup unsweetened cocoa powder
  • 1 cup caster sugar
  • 1 cup cold water
  • ½ tsp sea salt (or to taste)
  • 1 tbsp vanilla extract
  1. In a saucepan, whisk together the cocoa powder and sugar until well combined.
  2. Add the water and ¼ teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
  3. Continue boiling until mixture thickens, about 3 to 4 minutes.
  4. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool).
  5. Taste and stir in additional salt until dissolved, up to ¼ teaspoon, if desired.
  6. Remove from heat and stir in the vanilla extract and allow to cool.

Note: This chocolate syrup can be stored in an airtight glass container in the refrigerator for 1 month.

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