Sunday, July 26, 2020

RECIPE: Toby's Chocolate Maple Syrup

As you may have noticed, I don't make many desserts.  I PLAN to - I save recipes for them all the time - but I never get around to actually making them.  When we entertain, I will SOMETIMES pull something together, usually chocolate mousse which is easy and can be made ahead; but, more often than not, when our guests ask whether they can contribute something to the meal I ask them to bring dessert.  Usually, they bring ice cream, which is my husband's FAVORITE dessert.

Last month, he bought an ice cream maker.  We made one batch of vanilla to test the machine and he liked it so I guess we're keeping it.  It's the kind where you store the bowl in the freezer.  I think it's a pain, partially because it takes up a LOT of room in our already filled-to-the-brim freezer, and partially because when you decide you want to make ice cream you have to chill the mixture 1-2 hours before churning it, so you really have to plan ahead, something I'm not very good at.

ANYWAY...a few weeks ago one of the farm apprentices gave us some homemade strawberry jam made with maple syrup (isn't that a great idea?!?).  I thought it would be delicious over ice cream drizzled with chocolate sauce, and so did my husband, so tonight we made that happen.

While he made the ice cream, I whipped up this quick and easy chocolate syrup.  The recipe was given to me by my friend, Toby.

Toby's Chocolate Maple Syrup
Makes about 1/2 cup

  • 2 T. cacao powder
  • 1/3 cup maple syrup, more or less

In a small bowl mix the cacao powder with 1-2 TEASPOONS of maple syrup until you have a lump-free paste.  I used a small spatula and pressed the lumps against the side of the bowl to break them up.

Gradually add in the remainder of the maple syrup.  TASTE as you go!  Depending on the bitterness of  your cacao and the sweetness of your maple syrup, you may need either more or less of the maple syrup.  The goal is just enough to cut the bitterness of the cacao but no so much that the chocolate flavor is obliterated.

You can eat it cold, but I prefer it warm.  Heat in a small saucepan over very low heat until just warm.

To make a sundae, fill a small bowl with ice cream, dollop fruit jam on top, and drizzle with the warm syrup.  Yum!!

If there are any leftovers, store them in the refrigerator.

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