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

Grace Parisi
April 1996

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Recipe Summary

Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The syrup can be refrigerated for up to 2 weeks.