LOW-CARB CHOCOLATE SYRUP
This chocolate syrup replaces Hershey’s in a quick chocolate milk and makes a great addition to a white Russian or a chocolate martini.
Makes: 16 X 1 OUNCE SERVINGS - 2 CUPS (240 ML)
Prep Time: 5 MINUTES
Cooking Time: 10 MINUTES
3 cups (720 ml) water
1 ¾ cups (335 g) Sola sweetener
3 tablespoons unsweetened cocoa powder
1. Place the water, Sola sweetener, and cocoa powder into a large saucepan, bring to a boil, reduce to a simmer, and whisk well.
2. Cook the mixture at a steady, rolling simmer for approximately five minutes, until the mixture has reduced to about two cups (240 ml) of liquid and is starting to resemble to texture of syrup. The mixture will bubble up quite a lot during the cooking process so make sure you use a large enough pan to avoid overflow.
3. Remove the pan from the heat and allow the syrup to cool; it will continue to thicken as it cools.
4. Store the simple syrup in a glass jar or bottle in a cool, dry place for up to one month. If the syrup crystalizes, simply place the jar or bottle under hot, running water for a couple of minutes until it has warmed and the crystals have dissolved.