Creamy Chocolate Peppermint Sauce
The cool taste of peppermint combines with a simple yet rich creamy chocolate sauce for a dip into elegance with this Chocolate Peppermint Sauce which is just perfect for the season. Spoon over ice cream or sponge cake, or use in any recipe that calls for the most decadent of chocolate sauces. Or spoon it straight from the jar, no judgment here!!
Servings: 8 servings
- 1 cup heavy cream
- 3 tablespoon pure maple syrup
- 3 tbsp unsweetened cocoa powder
- ½ teaspoon pure peppermint extract
Pour cream into a small saucepan and heat over medium-high heat until it begins to steam.
Reduce the heat to medium-low. Add in the maple syrup and cocoa powder and whisk until both have dissolved and there are no lumps.
Remove the saucepan from the heat and add the peppermint extract. Give the whole thing a good stir. Add additional peppermint extract or maple syrup as desired.
Keep stored in a sealed glass jar in the fridge for up to 2 weeks.
STORAGE: Once your peppermint chocolate sauce is ready, allow it to cook completely before transferring it to a glass mason jar with a lid.
Keep stored in the fridge for up to a week.
This can also be frozen for 1-2 months, but be sure to leave some space in your container for the cream to expand on freezing.
Once thawed, the texture might be a little different, but it will taste just as good.
Calories: 128kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 70mg | Fiber: 1g | Sugar: 5g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg