31 Days of MOO No. 7 Chocolate syrup
If you love chocolate milk or delicious, frothy mochaccinos, you'll love this chocolate syrup. It blends into hot or cold milk without lumping and is the perfect syrup for MOO mochachinos - don't spend $11 on a bottle of mocha syrup from the coffee shop, MOO it.
MOO CHOCOLATE SYRUP
Ingredients:
3 cups water
3 cups sugar
125g unsweetened chocolate (cooking chocolate)
1 tbsp vanilla
Method:
Combine the water and sugar in a medium saucepan to make a simple syrup. Stir over a medium heat until the sugar has dissolved and the mixture starts to bubble. It is important to make sure all the sugar has dissolved or you'll end up with a grainy, dull syrup. Remove from the heat and stir in the chocolate, salt and vanilla. The mixture will look lumpy and the chocolate will seem to hang in clumps. Don't panic! Get a stick blender or a strong whisk and blend until it is smooth and will coat the back of a spoon. Pour into hot, sterilised jars or bottles and seal. Makes 1 litre plus a little extra. Keep in the fridge and use within two weeks after opening.
I use milk chocolate to make this syrup, the original recipe I had used dark chocolate. It works either way. Of course the milk chocolate makes a lighter coloured syrup and therefore lighter milkshakes, but it tastes just as good.
It's also a syrup, not a sauce, so it's not at all thick. It will coat the back of a spoon, but not set on it.
Put it in milkshakes, use it for hot chocolate, add it to coffee. Use it to flavour icing or warm it up and drizzle it over a chocolate cake instead of icing - delicious!
MOO CHOCOLATE SYRUP
Ingredients:
3 cups water
3 cups sugar
125g unsweetened chocolate (cooking chocolate)
1 tbsp vanilla
Method:
Combine the water and sugar in a medium saucepan to make a simple syrup. Stir over a medium heat until the sugar has dissolved and the mixture starts to bubble. It is important to make sure all the sugar has dissolved or you'll end up with a grainy, dull syrup. Remove from the heat and stir in the chocolate, salt and vanilla. The mixture will look lumpy and the chocolate will seem to hang in clumps. Don't panic! Get a stick blender or a strong whisk and blend until it is smooth and will coat the back of a spoon. Pour into hot, sterilised jars or bottles and seal. Makes 1 litre plus a little extra. Keep in the fridge and use within two weeks after opening.
I use milk chocolate to make this syrup, the original recipe I had used dark chocolate. It works either way. Of course the milk chocolate makes a lighter coloured syrup and therefore lighter milkshakes, but it tastes just as good.
It's also a syrup, not a sauce, so it's not at all thick. It will coat the back of a spoon, but not set on it.
Put it in milkshakes, use it for hot chocolate, add it to coffee. Use it to flavour icing or warm it up and drizzle it over a chocolate cake instead of icing - delicious!