Rich dark chocolate syrup drizzled over homemade vanilla ice cream. There are few things better to enjoy in the summer.
Dark chocolate and I are very close, like BFF close. Well, maybe not that close
but we do make each other very happy. ears I loved any and all forms of the treat. Thankfully today my palate is more refined and I only care for dark chocolate. I’ll eat 60% but I’ve been known to eat 99%. It’s amazing what tastes sweet when you go a few weeks without chocolate…
In former years I loved any and all forms of the treat. Thankfully today my palate is more refined and I only care for dark chocolate. I’ll eat 60% but I’ve been known to eat 99%. It’s amazing what tastes sweet when you go a few weeks without chocolate…
I’m sure this confession is no surprise to you since I am a hot cocoa, mocha, frappe, and ice cream fan. Most of the recipes on this site call for you to make had the sweetener and cocoa to a recipe separately, in either cold or gently heated treats. Which is fine since I use a lot of raw honey and milk, you don’t want to loss out on all that beneficial bacteria goodness! Yet, sometimes you just want to save a couple steps.
A few years ago I got into making chocolate syrup to drizzle into my coffee and raw milk, then I got out of the habit. My java chip fauxccino reminded me of how nice it was to have chocolate syrup on hand. So I whipped up a new batch and decided to share it with you.
I may have had a few too many iced mochas in the week since I made it.
This homemade dark chocolate syrup is not for the faint at heart. It is dark, when I was dark I mean, DARK. If you like your syrup a bit sweeter you can add more honey. The consistency will be slightly thinner but that shouldn’t be a problem. You could also add a few drops of stevia.
You can drizzle the syrup over ice cream, on a frappe, into raw milk for, or use it to make hot cocoa. It does get a bit thick in the fridge but I’ve found that to be the case with more natural brands from the store as well. You can leave it on the counter for a bit and it will soften up.
This should last about a month in the fridge but my will barely last me two weeks if I have self-control!
- 1 ¼ cups cocoa powder
- 1 cup honey
- 1 cup water
- 1 TBS vanilla extract
- ⅛ tsp unrefined salt
- In a medium sauce pot bring the water and honey to a simmer for five minutes.
- Add the cocoa powder and salt. Stir with a whisk until the cocoa is completely dissolved.
- Remove from the heat and stir in the vanilla.