Angy`s Chocolate Syrup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 ml coffee cream
- 120 g suar
- 1 vanilla pod, slit open
- 60 g cocoa powder, pure
- 250 g chocolate, melted dark, at least 70%
Print Recipe
Pin Recipe Instructions
- Bring the coffee cream with the sugar, the sifted cocoa and the vanilla stick to the boil, remove from the stove and stir in the chocolate, it should be completely dissolved.
- Strain everything through a hair sieve and place in a twist-off glass and store in the refrigerator until ready to use.
- The syrup can be diluted as desired, with cream, with alcohol or with coffee cream!
- Use: On ice, on creams, on pudding, with rice pudding, with semolina porridge and much more!
- Shelf life due to the coffee cream approx. 7-10 days in the refrigerator.
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