Chocolate Peppermint Syrup
You can never have too many side dish recipes, so give Chocolate Peppermint Syrup a try. For 44 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 202 calories, 3g of protein, and 5g of fat each. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A couple people made this recipe, and 41 would say it hit the spot. If you have unsweetened cocoa powder, water, granulated sugar, and a few other ingredients on hand, you can make it. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is brought to you by Blogging Over Thyme. With a spoonacular score of 25%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Crockpot Peppermint Hot Chocolate/peppermint Mocha Recipe, Peppermint Chocolate Cake with Peppermint Buttercream Frosting, and Chocolate peppermint cupcakes with fudgy peppermint frosting.
Servings: 4
Preparation duration: 120 minutes
Cooking duration: 10 minutes
Ingredients:
2 ounces bittersweet chocolate chips
1/4 cup light corn syrup
1/4 cup granulated sugar
1/4 + 1/8 teaspoon peppermint extract
1/3 cup unsweetened cocoa powder
1/2 cup water
Equipment:
sauce pan
whisk
Cooking instruction summary:
Combine water, granulated sugar, corn syrup, and cocoa powder with whisk in small saucepan and bring to a light boil over medium heat.Remove from heat and immediately add peppermint extract and chocolate chips, stirring until all chocolate has incorporated.The sauce will appear very thin—allow to sit for several hours in order for it to thicken. Serve warm (or chilled from fridge) over ice cream or incorporate into your favorite milkshake!Store in refrigerator for up to 10 days.
Step by step:
1. Combine water, granulated sugar, corn syrup, and cocoa powder with whisk in small saucepan and bring to a light boil over medium heat.
2. Remove from heat and immediately add peppermint extract and chocolate chips, stirring until all chocolate has incorporated.The sauce will appear very thin—allow to sit for several hours in order for it to thicken.
3. Serve warm (or chilled from fridge) over ice cream or incorporate into your favorite milkshake!Store in refrigerator for up to 10 days.
Nutrition Information:
covered percent of daily need
