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Title: Gourmet Bittersweet Chocolate Syrup
Categories: Sauce Dessert
Yield: 1 Cup
| AMERICAN MEASUREMENTS | ||
| 1/2 | c | Water |
| 1/2 | c | Unsweetened cocoa (prefer Dutch process) |
| 1/2 | c | Granulated sugar |
| 1 | ts | Vanilla |
| 1 | pn | Salt |
In a small saucepan, bring water to a simmer. Mix cocoa and sugar and add to water a little at a time, stirring. Cook over moderate low heat, stirring, until sugar is dissolved and mixture is smooth. Stir in vanilla and salt, transfer syrup to a small bowl and let cool. Syrup will keep covered and chilled, indefinitely. Makes 1 cup
Per 2 tablespoon serving: Calories: 61 (6% protein, 88% carbohydrate, 7% fat) Protein: 1 gram Total fat: 1 gram Saturated fat: 0 Cholesterol: 0 Sodium: 4 mg Carbohydrate: 16 grams Fiber: 0 Exchanges: 1 starch
Source: From Gourmet magazine, July 1983; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 11-28-97 (13:07) The Once And Future Legend (1) Cooking
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