Molho de chocolate (para crepes, gelados e afins) – SEM LEITE/SEM GLÚTEN/SEM OVO
125 g/4.4 oz/1 cup unsweetened cocoa powder
200 g/7 oz/1 cup regular white sugar
400 ml/14 fl oz/1⅔ cup water
½ tsp coarse salt
1 tbsp vanilla extract • The sauce thickens as it cools down, so do not thicken it too much over the heat.
• If you see that it becomes very dense after being stored in the refrigerator, add water, little by little, until you have the right texture.
• If you like it more salty, add more salt to taste. Chocolate Syrup (for crepes, pancakes, ice cream) Unsweetened cocoa powder Sugar Mix Add water, whisking until it is totally incorporated Add salt Turn on the heat and keep stirring until boiling When it starts to boil keep stirring for about 3 minutes until it thickens a bit (it will be fairly thin) Remove from the heat and add vanilla extract Store syrup in an airtight glass container Label Once cool this is the syrup consistency Chocolate Syrup (for crepes, pancakes, ice cream)