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Chocolate Syrup

Contributed by Grace Parisi

SERVINGS: Makes about 1 cup

•FAST
•MAKE-AHEAD

This syrup is also great over ice cream, or use it to make chocolate milk and real hot chocolate.

Plus: More Dessert Recipes and Tips

3 ounces bittersweet chocolate, coarsely chopped
Pinch of salt
3 tablespoons sugar
1/2 teaspoon pure vanilla extract

In a small saucepan, combine the chocolate, salt and 2 tablespoons of water and stir over moderate heat until smooth. Add the sugar, vanilla and 1/4 cup plus 1 tablespoon of water and bring to a boil. Cook, stirring, for 3 minutes. Strain and let cool.

Make Ahead The syrup can be refrigerated for up to 2 weeks.

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