I've used this recipe several times now. I liked it from the start, but with experience, it turns out better each time.
The first time I used a very dark unsweetened cocoa powder. While I liked it, other's thought it to be too much, "dark." They also complained that it was too thin. So I used a regular unsweetened cocoa powder and while my critics liked the flavor better, they still preferred the canned stuff from the store. They thought this was still too runny, "...or something."
Tonight was the fourth try. I boiled it over a low heat while stirring constantly (used "regular," unsweetened cocoa) for about 5 minutes or so. The sauce was started to thicken at about 3 or 3 1/2 minutes and I kept it going just a little longer from there. It turned out absolutely perfect to all. No more of the store bought for my house! (BTW, chocolate milk is what my household uses a chocolate syrup for.)
This recipe is terrific! Thank you so much.
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I've used this recipe several times now. I liked it from the start, but with experience, it...