Best 9 Alton Browns Cocoa Syrup Recipes

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Indulge in the velvety richness of Alton Brown's cocoa syrup, a luscious blend of cocoa powder, sugar, and water. This versatile syrup elevates any dessert or beverage with its intense chocolate flavor. Whether you drizzle it over pancakes, ice cream, or your favorite cocktail, Alton Brown's cocoa syrup adds a touch of decadence to every culinary creation. With two variations - a classic and a vegan option - this recipe caters to all dietary preferences. Discover the magic of Alton Brown's cocoa syrup and embark on a delectable journey of chocolate indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE SYRUP: RELOADED



Chocolate Syrup: Reloaded image

Not only does this version of my classic chocolate syrup follow a much simpler procedure (whip out that food processor, people), it also features another improvement in the form of black cardamom.What does black cardamom taste like? Like somebody put a menthol cigarette out in a cup of dark, sweet coffee into which one drop of pine resin had fallen, and some dirt...only in a good way. Basically, it makes the chocolate taste even more chocolaty, which is what we want. Best served over ice cream, in chocolate milk, on french fries and fruit salad, in coffee, and all over breakfast cereal. Note: After grinding the cardamom finely in a spice grinder, you'll have to sift out the fibrous threads. Yes, it's worth it.This recipe first appeared in Season 1 of Good Eats.

Provided by Kate Itrich-Williams

Categories     Sweets

Time 30m

Number Of Ingredients 7

1 1/2 cups Dutch-process cocoa powder
1/4 teaspoon kosher salt
3 cups sugar
1 1/2 cups water
2 tablespoons light corn syrup
1 tablespoon vanilla extract
2 teaspoons finely ground and sifted black cardamom

Steps:

  • Pulse the cocoa powder and salt in the bowl of a food processor several times until smooth.
  • Whisk together the sugar, water, and corn syrup in a medium saucepan and bring to a boil over medium heat.
  • Turn the food processor on and let it run continuously while carefully pouring the boiling-hot sugar mixture into the feed tube. Follow with the vanilla and cardamom.
  • Let cool for 15 minutes before transferring via funnel into a large squeeze bottle.Then cool completely before refrigerating for up to 3 months. Or divide into two containers, refrigerating one, stashing the other in the freezer where it will keep indefinitely. Unless, of course, you come back and eat it the next day.

HOT COCOA: RELOADED



Hot Cocoa: Reloaded image

By simply toasting the milk powder before adding it to the hot cocoa mix, we can capture a wide array of flavors, including caramel, toffee, and malt. Basically, one extra step creates the best cup of hot chocolate ever. Just trust me. And don't forget the homemade marshmallows...Note: If, like me, you only have kosher salt, simply blend a few tablespoons to a fine dust in a spice grinder. This recipe first appeared in Season 1 of Good Eats: Reloaded.

Provided by Level Agency

Categories     Drinks

Time 35m

Number Of Ingredients 7

2 1/2 cups nonfat dry milk powder
2 cups powdered sugar
1 cup Dutch-process cocoa powder
2 teaspoons cornstarch
1 teaspoon fine salt (see note)
Pinch ground cayenne pepper, optional, plus more to taste
Hot water, for serving

Steps:

  • Heat oven to 300ºF. Line a half sheet pan with parchment paper.
  • Spread milk powder in a thin, even layer the prepared sheet pan and bake until golden brown and crumbly, about 20 minutes. Remove from oven and cool. Odds are good the milk powder will be stuck together in lumps and if that's the case, simply pulse it in a food processor a few times. (Toasting the milk powder is technically optional but personally, I think the flavor is worth it.)
  • Transfer the toasted and cooled milk powder to an airtight plastic container and add the sugar, cocoa powder, cornstarch, fine salt, and cayenne, if using. Cover and shake to thoroughly combine. Tightly sealed, the powder will keep nearly indefinitely in the pantry.
  • For one serving, heat 3/4 cup (6 fluid ounces or 175 ml) of water to a boil, then remove from the heat. Spoon 1/4 cup of the cocoa mix into a heavy mug and whisk in 1/4 cup (2 ounces or 60 ml) of the water to create a paste. Slowly whisk in the remaining hot water. Let sit about 30 seconds because otherwise you'll scald your face while attempting to chug the deliciousness.

COCOA SYRUP



Cocoa Syrup image

Homemade cocoa syrup comes together in just 20 minutes for a rich and chocolatey treat best drizzled over ice cream or mixed into chocolate milk. I find most chocolate syrups too sweet. This version ha a nice bitter balance like Bosco did 30 years ago. This recipe first appeared in Season 5 of Good Eats and was updated in Season 1 of Good Eats: Reloaded. Photo by Lynne Calamia

Provided by Level Agency

Categories     Sweets

Time 20m

Number Of Ingredients 6

1 1/2 cups water
3 cups sugar
2 tablespoons light corn syrup
1 1/2 cups Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Bring the water, sugar, and corn syrup to a boil over medium heat in a 3-quart saucier. Decrease the heat to low and gradually whisk in the cocoa powder. Continue to whisk until all the cocoa has been incorporated. Cook until slightly thickened, about 5 minutes. Remove from the heat and add the vanilla and salt. Let cool for 15 minutes, then pour into squeeze bottles using a funnel. Store in the refrigerator.
  • To use, place the squeeze bottle in hot water for 10 minutes. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!

WHIPPED CREAM



Whipped Cream image

All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.

Provided by Alton Brown

Categories     dessert

Time 20m

Yield 1 1/2 to 2 cups whipped cream

Number Of Ingredients 2

2 tablespoons sugar
1 cup heavy whipping cream

Steps:

  • Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  • Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

CHOCOLATE FUDGE



Chocolate Fudge image

Provided by Alton Brown

Categories     dessert

Time 40m

Yield 64 (1-inch) pieces

Number Of Ingredients 7

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Steps:

  • Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

CHOCOLATE TRUFFLES



Chocolate Truffles image

Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.

Provided by Alton Brown

Categories     dessert

Time 3h25m

Yield 30 to 35 truffles

Number Of Ingredients 7

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Steps:

  • Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

HOT COCOA



Hot Cocoa image

A dash of cayenne pepper makes all the difference in Alton Brown's Hot Cocoa recipe, from Good Eats on Food Network.

Provided by Alton Brown

Categories     beverage

Time 5m

Yield 5 1/2 cups dry mix

Number Of Ingredients 7

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water

Steps:

  • Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
  • Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

COCOA BROWNIES



Cocoa Brownies image

Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.

Provided by Alton Brown

Categories     dessert

Time 1h15m

Yield 16 brownies

Number Of Ingredients 10

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  • In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
  • Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams

ALTON BROWN'S COCOA SYRUP



Alton Brown's Cocoa Syrup image

Who needs store bought syrup anymore. This tastes much better! I have made it many times. Use it for ice cream, chocolate milk, on top of brownies, or chug straight from the bottle...no, I would never do that. ;) This recipe came from the Food Network website where it rates a solid five stars.

Provided by Molidol

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

Steps:

  • In a medium or large pot, bring water and sugar to a boil.
  • Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved.
  • Reduce sauce until slightly thickened.
  • Strain and cool to room temperature.
  • Pour into squeeze bottles.
  • Keep in the fridge.
  • One serving equals about 1/2 cup.

Tips:

  • Use high-quality cocoa powder for the best flavor. A dark, Dutch-process cocoa powder will give you a richer, more complex flavor than a natural cocoa powder.
  • Make sure your butter is cold before you add it to the cocoa mixture. This will help to prevent the butter from separating.
  • If you don't have a candy thermometer, you can test the doneness of the cocoa mixture by dipping a wooden skewer into it and then touching it to your lower lip. If the mixture feels slightly warm to the touch, it is ready.
  • Store the cocoa mixture in a covered container in the refrigerate for up to 2 weeks.

Conclusion:

Alton Brown's cocoa recipe is easy to follow and results in a delicious and silky-smooth cocoa mixture that can be used in a variety of desserts. With just a few simple ingredients, you can make a batch of cocoa mixture that will elevate your favorite recipes. This method also allows you to control the sweetness and thickness of the cocoa mixture to suit your taste. Whether you are using it to make chocolate frosting, ganache, or simply drizzling it over ice cream, this cocoa mixture is sure to please. So next time you need a chocolate fix, give this recipe a try!

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