7 sinfully sweet uses for chocolate syrup

Sweet and sticky, is there any other ingredient than chocolate syrup you'd use to make any given recipe infinitely better?

1. To give poached pears a final flourish, drizzle chocolate syrup over them just before serving. The combination of chocolate and pears is irresistible. Plus, chocolate syrup is fat-free.
2. For an effortless chocolate trifle, arrange layers of ladyfingers, vanilla pudding and chocolate syrup in a dessert bowl.
3. To mix up a quick dip for fresh fruit, combine 75 millilitres (1/3 cup) chocolate syrup and 250 grams (eight ounces) cream cheese in a food processor. Blend until smooth. Serve with strawberries, bananas, kiwi, oranges, pears and other favourite fruit.
4. When you want homemade hot chocolate, mix together 30 millilitres (two tablespoons) chocolate syrup, 250 millilitres (one cup) half-and-half, one millilitre (1/4 teaspoon) vanilla extract and two drops of almond extract in a microwavable mug. Microwave on high power until hot, one to two minutes. Top with a squirt of whipped cream and a dash of cinnamon.
5. When your angel-food cake screams for chocolate, make a devilishly easy chocolate glaze. Stir together 45 millilitres (three tablespoons) chocolate syrup and 85 grams (2/3 cup) confectioners' sugar until smooth. Spoon over the top of the angel-food cake, letting it run slowly down the sides.
6. For ridiculously easy chocolate-cherry sorbet, freeze an unopened 500 gram (16 ounce) can of sweet cherries in syrup, then dig out the contents and put in a food processor. Add 250 millilitres (one cup) chocolate syrup, 15 millilitres (one tablespoon) brandy or rum and two millilitres (1/2 teaspoon) vanilla extract. Process until smooth, then pour into a shallow metal pan and freeze until solid. Scrape off servings with a spoon.
7. To make easy chocolate bread pudding, mix together 125 millilitres (1/2 cup) chocolate syrup, 500 millilitres (two cups) milk, three beaten eggs, 55 grams (1/4 cup) firmly packed brown sugar, two millilitres (1/2 teaspoon) vanilla extract and one millilitre (1/4 teaspoon) ground cinnamon. Cut six slices of bread into bite-size cubes, then put into an 20 centimetre (eight inch) square baking dish and pour the chocolate mixture over the top, coating the bread evenly. Bake at 180°C (350°F) until the pudding is set, 20 to 30 minutes.

--------------------

Discover the smarter way to save time and money

Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!

Download the YP Grocery app now!