Cocoa Syrup

bon appétit chocolate dessert christmas kid-friendly kidney friendly vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free soy free kosher small plates

Claire Saffitz

Makes about 1/4 cup

Source

Ingredients

1/4 cup sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon almond extract

Method

Cook sugar and 1/4 cup water in a small saucepan over low heat, stirring until sugar is dissolved. Remove from heat; add cocoa powder and almond extract and whisk until smooth.

Syrup can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before using.