24 October 2018
Recipe from Cook's Illustrated, July 2018
I enjoy the occasional ice cream sundae: ice cream, salted Spanish peanuts, mini chocolate chips, chocolate syrup, and whipped cream. Mmmmmm. We have tried several dark chocolate syrups which we have enjoyed. So when CI published an easy recipe for homemade chocolate syrup, well I just had to try it.
Milk, sugar, and salt were combined in a sauce pan and heated over medium low heat while whisking gently. When bubbles appeared around the edges of the sauce pan the heat was reduced to low and cocoa powder was added, whisking until incorporated. The pan was taken off heat and unsweetened chocolate was stirred in until fully melted. Butter, then vanilla extract were added to finish the sauce. It took me about 40 minutes to make the sauce and it was very easy.
This is a very good chocolate sauce with a nice, dark chocolate flavor, not too sweet, and easily stored in the refrigerator for reheating when needed. Being homemade it has the advantage that I can now fiddle with the recipe, maybe reducing the sugar a little or trying different types of cocoa and chocolate. Testing these variations will be tough but I am up for the challenge.
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