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 chocolate. Any 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.

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.