Chocolate Mint Syrup

Buster's friend's Note:

This was sent to me as a use for the amazing mint bounty we are currently experiencing. The mint chocolate chip ice cream fetist in the house approves. From Miri Rotkovitz, for About.com. Thank you Miri!

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Yield: 1 cups

• ½ cup cocoa powder
• ¾ cup cold water
• ¾ cup sugar
• 30 mint leaves , rinsed, patted dry, torn into pieces

Directions:

1. In a small saucepan, combine the cocoa powder and cold water, and whisk together until smooth.
2. Add the sugar and torn mint leaves and place the saucepan over medium heat.
3. Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup begins to boil, reduce the heat and simmer for 3 to 5 minutes, until it begins to thicken and turn glossy.
4. Remove from the heat and allow to cool.
5. When the syrup has cooled to near room temperature, strain it through a fine mesh sieve into a clean jar. Cover and store in the refrigerator. Enjoy!

Reviews

[skiingpeaches]

This is a terrific way to use fresh mint. The mint taste is very light. I am making a large quantity of this to give as gifts.

[Chef Kate]

WOW! What a fabulous sauce! And so easy to make. We too have an overabundance of mint (and a fan of mint chocolate chip in the house) and this is SUCH a lovely way to use some--I made a batch last night and am making a double batch today to give as gifts. Many thanks for sharing this.