Chocolate Peppermint Syrup
This chocolate peppermint syrup comes together in minutes and uses everyday ingredients. Be sure to allow the syrup to cool for several hours, as it will get much more thick and syrup-like with time! Allow to cool slightly, transfer to a small mason jar and top with a bow for an easy edible gift during the holiday season.
Ingredients
- ½ cup (120 mL) water
- ¼ cup (50g) granulated sugar
- ¼ cup (60 mL) light corn syrup
- ⅓ cup unsweetened cocoa powder
- ¼ + ⅛ teaspoon pure peppermint extract
- 2 ounces bittersweet chocolate chips
Instructions
- Combine the water, granulated sugar, corn syrup, and cocoa powder in a small saucepan. Whisk until smooth. Set over medium heat and bring to a low boil.
- Remove from the heat and immediately add the peppermint extract and chocolate chips, stirring until all of the chocolate has melted.
- Set aside to cool. The sauce will appear very thin, but will thicken as it cools. Serve warm (or chilled from fridge) over ice cream or incorporate into your favorite milkshake. Store in a jar in the refrigerator for up to 10 days.
Adapted from David Lebovitz’s Recipe for The Best Chocolate Sauce.
Serving: 1serving, Calories: 132kcal, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Sodium: 27mg, Fiber: 2g, Sugar: 15g