Two-Ingredient Chocolate Syrup

Oh. My. Goodness.

Throw out your corn syrup. Throw out your heavy whipping cream. Throw out your condensed milk.

Forget it all. Today is the day that we found out chocolate syrup is just “chocolate + liquid.”

And today, that liquid was good old, regular 2% milk.

Here’s the story of how I came across this, if you wanna hear it. I woke up this morning and made profiteroles (that’s a normal thing to do when you wake up at 7:00am on summer break, right?). But I wanted to drizzle them in chocolate syrup, in true French style.

So I found a recipe for chocolate syrup that called for heavy whipping cream. No problem. I put chocolate chips in a double broiler. Boom. Then I take my container of cream out of the fridge and try to dump it in with the chocolate chips.

The cream is no longer liquid. It’s thick like someone already whipped it. I look on the container and it says those dreaded words:

“Use within 7-10 days of opening.”

Dear lord, I don’t want anyone to die here. Time for Plan B. I open the cupboard and rummage through, finally finding my can of half-used condensed milk. I open up to use the rest of the condensed milk, and…

It’s moldy. I won’t go into details.

Great. So it was time to improvise. With 2% reduced fat milk.

Hey, at least I didn’t use water.

Note: This chocolate syrup is super easy. Ridiculously easy, in fact. And it’s super adaptable too! You can use super-fancy French chocolate, dark dark chocolate chips, white chocolate, milk chocolate, caramel chocolate, or even butterscotch chips. Whatever suits your fancy.

Ingredients:

  • 1/2 cup chocolateAny type that’s yummy to you. See note above.
  • 1/4 cup milk. I bet you could even use soy milk. I’ll put money on it. 

Steps to Chocolatey Bliss:

1. Make a double broiler. Just get a saucepan, put 1 inch of water in it, and put a bowl on top of it all. Bring the water to a boil. 

2. Put in the chocolate chips and the milk. Let the chocolate mellllt your cares away.

IMG_4359

3. Mix mix mix. You can actually add as much as you want; more liquid will make the syrup thinner. Don’t worry if it’s lumpy. Just mix more and it’ll break up. 

Go the Extra Mile:

  • Use flavors to add more taste. Experiment with mint, toffee, chili peppers, whatever else they put in chocolate these days.

 

Goes really well with ice cream. And profiteroles.

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19 Comments Add yours

  1. lenomadefood says:

    Great post! Love how you turned chocolate syrup into a whole post and story worth reading. I agree with everything these days having so much crap in it that they become less appealing once you know.

    1. Kitchen Cici says:

      Aw shucks, thank you for your lovely feedback!

      1. lenomadefood says:

        No problem, that was a really strong post. I am not just saying that either!!! I would really love to hear what you think of what we do. Check out all of our pages and please be honest!!!

        Thank You
        -Jeff

  2. I’m loving the humor that comes with the recipes – great post! 🙂

  3. wordpress is acting up and the like button has stalled in another wifi dimension. So here’s my “Like” ! As one who is now entering my sophomore year of retirement , you are an excellent writer. I always thought the subject matter of chocolate syrup would be totally boring, not so with your name on the by-line. I was laughing out loud. Well done Cici ! Mary (John agrees) 🙂

    1. Kitchen Cici says:

      Thanks to you both! I think I’m blushing right now.

  4. Thanks for following my 100 Shades of Chocolate blog! I am a wee bit beyond my college years (wink!) but, like you, I am a culinary Tinkerer (aha…now I have given away why “they” call me Tinkerbell). You are SO right about the joys of making your own basic ingredients without all of those unpronounceable “extra” additives! Unless you’re in a spelling bee, those words don’t belong anywhere near your taste buds! Keep up the great writing and the great work! Love it! 🙂 Think

  5. Hee hee… The spell corrector changed my name from “Tink” to Think!! Is it trying to tell me something??

    1. Kitchen Cici says:

      Haha thanks! Autocorrect does stuff like that to me all the time.
      I wonder what other easy substitutes are out there that I haven’t found…

  6. Kiwicommunicator says:

    Hi Kitchen Cici – thanks so much for liking my post on our local market place’s divine almond croissants. You have all sorts of yummy recipes here. Won’t be long before I’m into making up some of that fabulous chocolate sauce!

    1. Kitchen Cici says:

      Thanks! I actually recently discovered almond croissants, the ones with the filling inside. So so good.

  7. Joy says:

    So easy!must try with almond milk and dark chocolate!

    1. Kitchen Cici says:

      Indeed! That sounds like a yummy flavor combo!

  8. This is great information. Thanks for sharing.

    1. Kitchen Cici says:

      You’re welcome 🙂

  9. valuelife2 says:

    Love this, thank you!

    1. Kitchen Cici says:

      You’re welcome!! Let me know how you like it 🙂

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