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Alice Medrich’s Cocoa Syrup

What combination could be more classic than vanilla ice cream  with chocolate sauce? Ok, I’m sure there are some, but this is one of the better ones.

Having recently acquired some Valrhona cocoa powder, I knew that it would be put to good use when I saw Alice Medrich’s recipe for Cocoa Syrup in her book, Bittersweet. My immediate thoughts upon seeing recipe were of chocolate milk, hot chocolate and egg creams. I have so far done all of these things because I love this syrup. I also put it on marshmallows and bananas and into my coffee. I was about an inch from adding it to my oatmeal this morning. The syrup is not very thick, as are syrups made with cream or melted chocolate, but the chocolate flavor is intense. Rich and bittersweet – just the way I like it. And I like it so much I’m eating it by the spoonful.

And if you do want to use it as an ice cream topper, here’s a preview of what you’re in for:

Alice Medrich’s Cocoa Syrup
¾ cup cocoa powder (I used Valrhona)
1 cup sugar
pinch salt (1/4 tsp)
1 cup boiling water
1 tsp vanilla (optional)

Whisk together cocoa, sugar and salt until well blended in medium saucepan. Add enough water to make a thick paste and incorporate all dry ingredients. Add remaining water and bring to a simmer over medium heat. Simmer for two minutes. Remove from heat. Stir in vanilla if using.
Let cool and store in a jar or squeeze bottle in the fridge.

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16 Comments
  • Melissa
    April 4, 2005

    Got some Valrhona cocoa powder in the pantry….got a great recipe for vanilla ice cream…..mmmmmm! I’m there!
    Love the photos!
    thanks–
    Melissa

  • Nic
    April 4, 2005

    Glad you like the photos, Melissa!
    Valrhona cocoa is my current favorite ingredient. What doesn’t need more chocolate?

  • Jessica
    April 4, 2005

    Alice Medrich rules! I have never encountered a bad recipe from her. I’m hungry for a new cookbook from her!

  • Nic
    April 5, 2005

    I definately agree, Jessica. Of course, I have to admit to being a cookbook junkie, since I’ll never cook my way through the ones I already have!

  • Anonymous
    April 5, 2005

    Bake a chocolate cake, and when it’s done, leave it in the pan and poke holes all over the top with a toothpick. Then pour some syrup over the top and let it soak in. The cake will be super moist and flavorful!

    lisa
    lisabug dot net

  • Nic
    April 5, 2005

    That is a *fabulous* idea Lisa. I’ll put it on my to-do list.

  • pinkcocoa
    April 6, 2005

    wow. this is so great! I can enjoy chocolate topping on my ice-cream without worrying too much about the expanding waistline! 😀
    I really got to get myself Alice Medrich’s book. I tried her low-fat poundcake and it was fabulous.

  • Nic
    April 6, 2005

    Pinkcocoa – I tried the recipe that you posted for that pound cake a while ago and it was great! I wonder if Alice Medrich has a fan club.

  • Jen
    April 8, 2005

    Nic, I’m new here — I came in from Orangette. Just a quick question: Does this sauce HAVE to be refrigerated? I ask because a jar of it might be nice in a gift basket…

    Thanks!

  • Nic
    April 8, 2005

    Hi Jen. No, it doesn’t have to be refrigerated at all, but it will thicken slightly (which is nice) if you keep it in the fridge.

  • pinkcocoa
    April 9, 2005

    hey Nic, looks like there are quite a lot of Alice Medrich fans on the foodblog community. There must be a fan site or some sort? I am glad you like the pound cake. We love it so much esp. for the fact that it is low fat! 😉

  • Anonymous
    October 25, 2005

    Thanx we really needed that recipe for making the church cakes!
    Now no one will go hungry for weeks!

  • Anonymous
    February 10, 2008

    My Grandmother made a chocolate syrup with cocoa and sugar and water just like this. You mentioned almost having it on your oatmeal. Well we did have it for breakfast on top of hot buttered biscuits. Heaven

  • simonaskitchen
    March 30, 2011

    this recipe is completely new for me! thanx, I’ll try it as soon as possible!

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