The frosting shots were super rich, and even the small portions I made were a little large. I think this would make an excellent frosting for super-sweet cakes or smooshed in between some Shortbread Girl Scout cookies (hint, hint). I love recipes that allow me to control the amount of sugar I add, and this frosting recipe definitely fits my needs. Coconut milk, chocolate, and powdered sugar, that's it. Why buy a can of frosting from the store that is filled with ingredients you can't even pronounce??
My second chocolate-inspired recipe is homemade chocolate syrup. This is another recipe that lets me control the amount of sugar. Let me tell you: I could eat this stuff with a spoon all by itself. It's that good. I adore mixing it in some almond milk. I never drink cow's milk, especially not overly sweet and calorie-packed chocolate cow's milk. I am telling you right now that mixing this syrup into a 40 calorie glass of almond milk is heaven. The recipe is so easy, why even buy the bottled stuff??
One caution: anytime you are boiling sugar on the stove keep a very close eye on it. It can and will overflow the pan and cause a mess. Stir it often.
I only made a half batch of the chocolate syrup because I didn't have quite enough cocoa powder for a whole batch. I am on my way right now to buy stock in cocoa powder so that I always have some on hand for this gem of a treat. Well, maybe I won't buy stock, but I will buy an extra can or two of cocoa powder.
this blog.Homemade Chocolate Syrup
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