Chocolate syrup: homemade recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What could be tastier than a scoop of ice cream topped with chocolate sauce! But unfortunately, store topping does not have a useful composition. However, chocolate syrup can be prepared at home without the addition of preservatives and flavor enhancers. Recipes with cocoa are presented in our article. Here we will show you how to make chocolate bar sauce and instant coffee syrup with cocoa.

Chocolate ice cream syrup

Chocolate Syrup is the perfect complement to any sweet dish, from fruit salad to gourmet whipped cream dessert. And they can decorate cakes, pastries and other confectionery. According to the traditional recipe, chocolate syrup is made from cocoa. But many housewives showed their imagination here too, thanks to which new variants of fragrant topping with chocolate flavor appeared.

How to make chocolate syrup based on cocoa powder, you can learn from the following step-by-step instructions:

• Good quality cocoa powder (70g) sift to get rid of alllumps.
• Pour a glass of water (240 ml) into a non-stick saucepan and pour in the sifted cocoa.
• Put the saucepan on the fire and bring the cocoa water to a boil.
• As soon as the mass boils, pour sugar (300 g) into a saucepan, add a pinch of s alt and vanillin (1 teaspoon).
• Boil the cocoa for 3 minutes until the sugar dissolves and the mass begins to thicken.
• Pour the syrup from the saucepan into a suitable dish.

Chocolate topping can be stored in the refrigerator for up to 1 month.

Chocolate Cocoa Syrup Recipe

For the preparation of thick chocolate syrup from cocoa, starch is added to it. This does not affect the taste of the dish in any way.

Chocolate syrup is prepared step by step as follows:

• Cocoa (65 g), powdered sugar 100 g, starch (1 teaspoon with a slide), a pinch of s alt are mixed in a saucepan.
• All ingredients are mixed and poured with water (250 ml).
• The stewpan goes to medium heat. Its contents are brought to a boil and cooked for another 2 minutes.
• As soon as the syrup begins to thicken, remove it from heat and add 1 teaspoon of vanilla extract to the chocolate mass.
• The finished syrup is poured into a jar, cooled and stored in the refrigerator. From the indicated amount of ingredients, 300 ml of syrup is obtained.

Coffee flavored chocolate syrup

This rich, moderately thick syrup has chocolate as its main taste, but it is very subtly set off by the aroma of freshly brewed coffeeand vanilla. Chocolate syrup according to this recipe is prepared in the following sequence:

• In a heavy-bottomed saucepan, thoroughly mix dry ingredients: cocoa (2 tbsp), brown sugar (300 g), s alt (0.5 tsp).
• Pour water (50 ml), brewed coffee (150 ml), vanilla extract (1 tablespoon) into the dry mass.
• Stir all the ingredients together and add some milk chocolate (25g) last.
• Put the saucepan on the fire and bring the mass to a boil. Keep stirring and make sure the sauce doesn't burn.
• After 2 minutes after boiling, the finished chocolate syrup can be removed from the heat. Immediately after that, it must be poured into a clean jar and cooled.

This topping can be stored in a sterile container for several weeks. If after a while it thickens, it can be easily melted in a water bath.

Chocolate Bar Syrup

To make chocolate syrup, you first need to boil sugar syrup. To do this, pour water (100 ml) into a saucepan and add 3 tablespoons of sugar to it. When it dissolves, remove the saucepan from the heat. But that's not all, because we need to learn how to make chocolate syrup. To prepare it, 150 g of chocolate broken into pieces are added to sugar syrup, and then butter (25 g) cut into pieces. When the mass becomes glossy and homogeneous, you can add cream (50 ml) and vanilla extract (1 teaspoon) to it. The main disadvantage of this sauce is thatit thickens very quickly. Therefore, for serving the next time, it will have to be heated in a water bath.

Chocolate Syrup: Biscuit Impregnation Recipe

Chocolate syrup can be used not only to decorate and improve the taste of desserts and confectionery, but also to impregnate biscuit cakes. But for this purpose it is prepared according to a different recipe.

Chocolate syrup for soaking biscuit cake layers is made in the following sequence.

• Preparing a water bath. To do this, put a large pot of water on the fire. As soon as it heats up, you should install a container of a smaller diameter in a large pan. We will cook in it.
• In the second, small saucepan, cut the butter into small cubes (100 g), pour a tablespoon of sifted cocoa powder and pour condensed milk (150 ml).
• With constant stirring, heat the mass well so that it becomes a homogeneous consistency, and immediately remove the pan from the water bath.
• The syrup should be cooled down a bit and you can start soaking the cakes. I wish they were still warm.

Unused topping can be refrigerated for up to 1 week.