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This chocolate peppermint syrup is amazing drizzled on chocolate ice cream, or better yet my no machine needed peppermint candy ice cream for the full peppermint experience.
Great tasting chocolate sauce is so simple to make and takes less than 5 minutes there really is no need for the store bought kind. This chocolate peppermint variety has been adapted from a recipe for chocolate syrup found in The Tightwad Gazette one of my favorite sources for simple thrifty recipes.
The ingredients are
- granulated sugar
- unsweetened cocoa powder
- salt (table or sea salt will do)
- pure vanilla extract
- pure peppermint extract
Once the cocoa powder is mixed in with the water, you add in the sugar and bring the mixture to a boil. You then keep it at a bowl for 3 minutes, while stirring it continually. I find a wire whisk works best for this.
Here is a tip that I can give you as a result of my own mistake. Make sure the pot you use to make this recipe in is high enough to allow for the bubbling the syrup will make as it boils. My normal pot was dirty when I went to make this recipe, and I thought to myself, “oh surly this one will do”. Yeah not so much, the recipe filled all but an inch of the pan and that was not enough to avoid a boil over.
Let the syrup cool awhile and then place it in a glass container. You could put this chocolate peppermint syrup i in 2 small canning jars to give as gifts along with a few other sundae toppings and a gift card to a local grocery store large enough for ice-cream and give it to a family as a Christmas present the whole family can enjoy
- ½ cup unsweetened cocoa powder
- 1 cup water
- 2 cups granulated sugar
- ⅛th teaspoon salt
- ¼ tsp vanilla
- ½ tsp peppermint extract
- mix cocoa and water
- heat and stir until cocoa is dissolved
- add sugar
- stir until sugar is dissolved
- bring to a boil
- let it boil on medium heat for 3 minutes
- remove from heat
- add in salt, vanilla, and peppermint
- let cool
- store in glass container
- keeps several weeks in the fridge