Chocolate syrup: cooking recipes at home

What can be more delicious than a servings of ice cream, drizzled 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 sauce from chocolate bars and syrup from instant coffee with the addition of cocoa.

Chocolate syrup for ice cream

Chocolate syrup perfectly complements the taste of any sweet dish: from fruit salad to an exquisite dessert based on whipped cream. And they can decorate cakes, cakes and other confectionery. According to the traditional recipe, chocolate syrup is made from cocoa. But many housewives showed their imagination here, thanks to which new versions of aromatic topping with chocolate taste appeared.

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

• Good quality cocoa powder (70 g) is sifted to get rid of all the lumps.
• In a saucepan with non-stick coating, pour a glass of water (240 ml) and pour the sifted cocoa.
• Put the saucepan on a fire and bring the water from the cocoa to a boil.
• As soon as the mass boils, pour sugar into the sauté pan (300 g), add a pinch of salt and vanillin (1 teaspoon).
• Cook cocoa for 3 minutes until the sugar dissolves, and the mass begins to thicken.
• Pour the syrup from the sauté pan into a suitable container.

You can store chocolate topping in the refrigerator for up to 1 month.

Recipe for chocolate cocoa syrup

To prepare a thick chocolate syrup from cocoa, starch is added to it. This does not affect the taste of the dish.

Chocolate syrup is prepared in the following way:

• In the saucepan mix cocoa (65 g), powdered sugar 100 g, starch (1 tsp spoon with a slide), a pinch of salt.
• All ingredients are mixed and poured in water (250 ml).
• The sauté pan is sent to medium heat. Its contents are brought to a boil and cook for 2 more minutes.
• As soon as the syrup begins to thicken, it is removed from the fire and added to the chocolate mass 1 teaspoon of vanilla extract.
• Ready syrup is poured into a jar, cooled and stored in a refrigerator. Of this amount of ingredients, 300 ml of syrup is obtained.

Chocolate syrup with coffee aroma

This rich, moderately thick syrup as the main taste is chocolate, but it is very delicately toned off the aroma of freshly brewed coffee and vanilla. Chocolate syrup according to this recipe is prepared in the following sequence:

• In a saucepan with a thick bottom carefully mix dry ingredients: cocoa (2 tablespoons), brown sugar (300 g), salt (0.5 teaspoon).
• In a dry mass, pour in water (50 ml), boiled coffee (150 ml), vanilla extract (1 tablespoon).
• Mix all the ingredients together and add a little milk chocolate (25 grams) to the last.
• Put the saucepan on a fire and bring the mass to a boil. Do not stop stirring and make sure that the sauce is not burnt.
• After 2 minutes after boiling, the finished chocolate syrup can be removed from the fire. Immediately after this, it must be poured into a clean jar and cool.

It is possible to store such topping in a sterile container for several weeks. If after a while it thickens, it can be easily melted in a water bath.

Chocolate syrup from chocolate bars

For the preparation of chocolate syrup, you need to weld sugar first. To do this, pour the water (100 ml) into the saucepan and add 3 tablespoons of sugar to it. When it dissolves, the sauté pan is removed from the fire. But this is not all, because we need to learn how to make a chocolate syrup. For its preparation in sugar syrup, add 150 grams of chocolate, broken into pieces, and then cut into pieces of butter (25 g). When the mass becomes glossy and homogeneous, you can add cream (50 ml) and vanilla extract (1 tsp) into it. The main disadvantage of this sauce is that it thickens very quickly. Therefore, to feed to the table the next time it will have to be heated in a water bath.

Chocolate syrup: recipe for biscuit impregnation

Chocolate syrup can be used not only for decorating and improving the taste of desserts and confectionery, but also for impregnating biscuit cakes. But for this purpose it is prepared according to another recipe.

A chocolate syrup for impregnating biscuit cakes for a cake is made in this order.

• We prepare a water bath. To do this, put a large pot of water on the fire. As soon as it heats up, a smaller diameter container should be placed in a large saucepan. In it we will cook.
• In the second, a small saucepan, cut the butter into small cubes (100 g), pour a tablespoon of sifted cocoa in the form of a powder and pour condensed milk (150 ml).
• With constant stirring, we warm the mass well, so that it becomes a uniform consistency, and immediately remove the saucepan from the water bath.
• A little syrup should be cooled and you can start to impregnate the cake. It is desirable that they are still warm.

Unused topping can be stored in the refrigerator for up to 1 week.