still a little bubbly from the blender, I was impatient
No need to by chocolate syrup for your mocha, hot chocolate or your glass of chocolate milk. Make it yourself with items in your pantry in no time flat. The bonus is that you can make as much as you need and you know exactly what is in it. Make it as chocolaty or sweet as you like. Use it to dip fruit, madeleines, cookies, your fingers. What ever you like in chocolate you can use this sauce.
immersion blender, tall glass, agave syrup and cocoa powder
Quick Chocolate Sauce/Syrup
depending on how thick or sweet you like it make adjustments to the proportions given below.
- 2 parts cocoa powder
- 1 part agave syrup or pure maple syrup (not pancake syrup which is just flavored high-fructose corn syrup)
- water to thin if needed
blend by hand or with a blender. I use a immersion blender because I have one and it takes a lot less washing up than a large one. Taste, adjust thickness and taste. enjoy 
***Be sure to store in the refrigerator, I know from experience that it ferments which might be good or bad depending on how you look at it 
{ 4 comments… read them below or add one }
What a grand idea!! A lovely food gift as well!!
A very chocolately christams to you & your family! MMMMMM
[Reply]
Kristen Reply:
December 20th, 2009 at 10:24 pm
Get idea Sophie to give as a gift! I love that Idea.
Hope you also have a lovely Christmas and lots of chocolate too!
[Reply]
mmm Chocolate
[Reply]
I have a can of Hershey’s that’s been hanging around the refrigerator way too long – this makes much more sense and will taste better. Thanks for the great idea.
[Reply]
Kristen Reply:
December 20th, 2009 at 10:26 pm
That can of Hershey’s is probably solid by now. better to just make it as you need it I think, which might be daily. This stuff tastes way better than that little can! (I think so anyway)
[Reply]
so cocoa + maple syrup = chocolate syrup ? sweet!
[Reply]