Ingredients:
1 Cup Of Crushed Guylian Belgian Dark Chocolate Bar
1 Teaspoon Of Sonoma Syrup Company Vanilla Extract
1/2 Cup Of C&H Powdered Cane Sugar
1 Cup Of Cold Spring Water
1/4 Teaspoon Of Kosher Table Salt
1 Dash Of Fine Ground Nutmeg
1 Tablespoon Of Droste Cocoa Powder
1 Dash Of Fine Ground Cinnamon
Information:
Serving Size 8
167 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
As the title of this recipe suggests, it was created with the intent of using it on ice cream. To begin first take out a saucepan, and then fill it with the crushed Guylian Belgian dark chocolate bar, vanilla extract, powdered cane sugar, cold spring water, kosher table salt, ground nutmeg, cocoa powder, and ground cinnamon. Whip these ingredients together using a mixing spoon. Next place the saucepan on the stove over medium high heat, stirring the syrup until it reaches a rolling boil. Once that has been achieved, back the heat off to low, and then let the syrup simmer for two to four minutes. Stir the syrup until it's thick and creamy, then remove it from the burner. You can pour it on to your ice cream either hot from the pot, or you can chill the syrup first before using it. Store any leftover chocolate syrup in your refrigerator in a tightly sealed plastic or glass container.
