Homemade Dark Chocolate Syrup Recipe Recipe For Stuffed

CHOCOLATE SYRUP

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.

DARK CHOCOLATE SYRUP

Steps:

• Combine all ingredients in saucepan.
• Bring to boil, stirring often, and boil for 2-5 minutes until it thickens.
• Store in a sealed container in the fridge.

HOMEMADE CHOCOLATE SYRUP

Steps:

• Put the chocolate, honey and 1/3 cup water in a medium microwave safe bowl and microwave in 30-second intervals, stirring until the chocolate is melted and smooth. Cool. Stir into warm or cold milk or coffee.

HOMEMADE DARK CHOCOLATE SYRUP RECIPE

Steps:

• Combine sugar, cocoa, and salt. Add water and whisk well until thoroughly blended. Pour into saucepan and place over medium heat. Stir frequently until mixture comes to a boil; continue stirring the boiling mixture for 7 full minutes. After 7 full minutes of boiling, remove from heat. Allow to cool a min and stir in vanilla. Transfer to a bowl and place in refrigerator. When completely chilled, remove any skin from top and strain through a fine mesh sieve.

HOMEMADE MELT-IN-YOUR-MOUTH DARK CHOCOLATE (PALEO)

Steps:

• Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

EASY HOMEMADE CHOCOLATE SYRUP

Steps:

• In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
• Continue boiling until mixture thickens, about 3 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
• Remove from heat and stir in the vanilla. Cool. Taste again. If it's not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
• Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

HOMEMADE CHOCOLATE SYRUP

Steps:

• In a 1-qt. microwave-safe dish, combine the sugar, cocoa, cornstarch and water until smooth. Cover and microwave on high for 3 minutes or until the mixture boils, stirring twice. Stir in butter and vanilla until blended. Serve warm over ice cream.

CHOCOLATE SYRUP - DAIRY FREE

Steps:

• Mix cocoa and water in saucepan, stir to dissolve cocoa, heat to blend the cocoa and water.
• Add sugar, stir to dissolve.
• Boil for 3 minutes.
• Add salt and vanilla.
• Pour into pint jar.