|Nutritional Guidelines (per serving)|
|Servings: 1 medium jar (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 65g||83%|
|Saturated Fat 38g||192%|
|Total Carbohydrate 86g||31%|
|Dietary Fiber 17g||61%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chocolate mint denotes both the flavor and the mint variety used in this recipe for homemade chocolate mint syrup. If you don't have access to chocolate mint, it is common to use spearmint in culinary creations. Peppermint may be substituted but can carry a flavor too intense for cooking; use with reservation.
Mint is a convenient and delicious way to add benefits to any sugary creation. Mint is largely known for helping ease digestion discomfort. Throughout history, we largely see mint being used in magic and medicine and not for culinary use.
But have no fear, this minty chocolatey concoction is nothing less than magical in taste!
Try this syrup in milk or to flavor coffee, as a dessert sauce for cake or ice cream, or over fresh fruit.
- 1/2 cup cocoa powder
- 3/4 cup cold water
- 3/4 cup sugar
- 30 chocolate mint leaves, rinsed, patted dry, and torn into pieces (You may substitute plain mint).
In a small saucepan, combine the cocoa powder and cold water, and whisk together until smooth.
Without putting over heat, add the sugar and torn mint leaves to the cocoa and water mixture.
Now place the saucepan over medium heat.
Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup begins to boil, reduce the heat and simmer for 3 to 5 minutes. The mixture should begin to thicken in texture and have a glossy tint. Be careful as to not burn the mixture.
Once simmered to a thick consistency, remove from the heat and allow to cool.
When the syrup has cooled to near room temperature it is ready to be strained.
Use a fine mesh sieve to strain the syrup into a clean glass jar, carefully to remove any ingredients that may have clumped during the heating and cooling process. If you do not have a sieve or want the authentic taste of an inconsistent texture, simply skip this process.
Lastly, cover the jar and store in the refrigerator for up to three weeks. If the sugar starts to crystallize it may be time to make a new batch. To make it last simply reheat before using.
When ready to use drizzle over your favorite desserts, make your traditional hot chocolates with a twist or simply add to your baked goods for a minty surprise.
Other variations of the recipe include adding citrus zest such as orange or lime. Chili powder such as ancho or aleppo can also add a different acidic and spicy flavor to the chocolate. Salt can also be garnished on top of the drizzle for a sweet tangy taste. For example, drizzle the syrup on ice cream and sprinkle a smidgen of salt on top!