It’s no secret that I dig chocolate. Doc Sci is head over heels for peanut butter. We really are a match made in heaven.
When I was invited to the spargel dinner a few weeks ago, a list of ingredients came with the invitation. We were to select something to bring. Ham, potatoes, sauce, strawberries… I naturally assumed the sauce was for the strawberries. Nope, she meant Hollandaise.
I like my sauce better. And I brought it anyway.
You should make this today. It’s delicious. And, I guarantee you’ll never buy Hershey’s syrup again. (p.s. – if you’re still not convinced, Hershey’s is full of high fructose corn syrup. Ooo the guilt.)
Homemade Chocolate Syrup
1 cup water
3/4 cup sugar
3/4 cup cocoa
1 splash of vanilla
1 dash of salt
Whisk your dry ingredients together in a small sauce pan.
Whisk in the water, and turn the heat to medium. Continue whisking (but not so much that your arm falls off) until simmering.
Let the sauce bubble for 3 minutes or until desired thickness. Let cool slightly, then use immediately or store in an airtight container in the refrigerator. Lasts less than 1 week with a chocoholic in the house.