Sunday, March 16, 2014

Irish Whiskey Chocolate Syrup

2 1/4 c. granulated sugar
3/4 c. Ghirardelli Sweet Ground Cocoa
1 1/2 TBS flour
1/4 tsp sea salt
1 1/2 c. milk
2 TBS Jameson Irish Whiskey

Place sugar, cocoa, flour & salt in a medium saucepan, stir to blend. Add 1/2 c. of the milk, and whisk until a thick paste forms. Add the remaining milk and whisk until thoroughly combined. Put saucepan on medium heat & bring the mixture just to a boil, whisking often. When sauce boils, immediately reduce heat & simmer gently for 7 minutes, whisking often. Remove from heat, whisk in Jameson Irish Whiskey until well combined. Set aside to cool, stirring occasionally. Store in refrigerator until ready to use. Keeps up to 2 weeks.

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