Cocoa syrup

Toss the Hershey’s

Forget about your store bought chocolate syrup. No single variety can stand up to making your own batch of cocoa sauce.

Cocoa syrup:

3/4 cups water
1 1/2 cups sugar
3/4 cups dutch processed cocoa
2 tsp vanilla
1 Tbs. Light corn syrup
1/8 tsp. Kosher salt

Bring water and sugar to a boil, then add remaining ingredients whisking until all the cocoa is dissolved. Simmer for a minute or two more to reduce and thicken the sauce. Remove from heat, let cool and then bottle the syrup and refrigerate.

I’m currently infatuated with having a slice of angel food cake topped with a scoop of vanilla ice cream and drizzled liberally with this thick cocoa-y sauce. The angel food cake acts as a perfect sponge to sop up the melting ice cream and remaining syrup. Microwaving the bottle helps, it does get incredibly thick when refrigerated.