Largely based on this recipe, I believe I have nearly perfected a recipe for sugar free chocolate syrup that gets really close to the flavor, sweetness, and texture of the real thing while being way better than the sugar-free ones that I've tried, including Walden Farms, hershey's, and walmart's GV.
I know the title is clickbait-y, but I actually promise that this recipe will blow you away. There's literally no bitter aftertaste (the ratio of the sweeteners I think is key to this) with a nice chocolate flavor. The sweetness is where it should be (high) and it actually pours like syrup. I want to work on the ratio of the sweeteners just a little more bc I think it could get even sweeter. similarly, I think the pour is like 95% of the way there, but I'll mess with the xantham and CMC a bit more and update here
Ingredients:
550g water
10g imitation vanilla or extract
2g molasses*
75g erythritol** + 0.75g stevia***
60g cocoa powder^
4g salt
1g xanthan gum
7g cellulose gum (carboxymethylcellulose, CMC)
0.60g sucralose, 0.30g acesulfame, 0.10 stevia
Instructions:
- mix first 3 ingredients (wet) together in a saucepan
- whisk dry ingredients together and then pour into the wet while whisking or using an immersion blender. important to mix everything completely here, maybe a full minute
- can also do this all in an immersion blender cup like in the video and then transfer to the pan (i just prefer less dishes); usually i will also just use a whisk and mix really hard and fast so i don't have to pull out my immersion blender, but i'd probably recommend immersion blender if you got it
- put it on medium high heat and whisk occasionally or something. once it starts boiling let it boil for like 30 seconds while whisking and take if off the heat
- let it cool, store how you want
There's a lot of ingredients here you may need to buy online, but just go and buy them please. You'll use them for a long time before you run out, and they're all worth it. The sweeteners and cmc are also great for protein creami recipes.
NOTES:
* leave this out if you want it truly sugar free. this will add 2-3g sugar in the entire thing, if I was writing a nutrition label it would say "adds an insignificant amount of sugar" but I'm trying to be transparent here. It'll taste great without it.
** I actually use a 2:1-3:1 erythritol:allulose mix; I haven't experimented much with the ratio, but I've read a lot that a blend gives a better taste so that's just what I've been doing; so usually i just dump in 50-60g of erythritol and then add allulose until I have 75 total. I'll fix this once I've done more tweaking of the recipe
*** I wrote it like this bc that's what I have, but if you have swerve, try 25g brown sugar swerve and 50g normal (like in the video). i would guess that's easier but I have no idea about how much sweetener is added to the erythritol in swerve. the way I do it gives me total control
^ I used like 50g hersheys unsweetened, and 10g black cocoa. I imagine hersheys special dark cocoa would work well here
-I want to try adding espresso powder and chocolate extract to this. I'm hoping to lower the amount of cocoa powder in the recipe by doing so, which should lower the calories even further
-the video and most other recpes online just use xantham gum, I really am not a fan of that. I need to dial in the ratio here too, as it isn't perfect yet
by abelbanko