Bitter Vegan Chocolate Syrup from ‘Van Leeuwen Artisan Ice Cream’
Every good sundae deserves some homemade accoutrements. This week, we’ve selected some of our favorite toppings from Van Leeuwen Artisan Ice Cream by Laura O'Neill, Benjamin Van Leeuwen, Peter Van Leeuwen, and Olga Massov (Ecco). Try making one at home and let us know what you think!
Photograph by Sidney Bensimon
Bitter Vegan Chocolate Syrup
Makes about 1 cup
Don’t be turned off by the word bitter—this might become your go-to chocolate syrup for drizzling on all your ice cream. It’s immensely delicious and rich tasting despite containing only chocolate, sugar, and salt (and maybe a pinch of chile powder).
3 ounces unsweetened chocolate (99% cacao), preferably Michel Cluizel
7 tablespoons sugar
½ teaspoon kosher salt
Pinch of chile powder
In a small saucepan, combine the chocolate, sugar, salt, chile powder, and 1 ½ cups water. Stir over low heat until the chocolate has melted and the sugar has dissolved. Cook, stirring occasionally, until the syrup is uniform and smooth. Use immediately or cover and refrigerate until needed. The syrup will keep, covered and refrigerated, for up to 2 weeks.
More delicious toppings for your sundae:
