Dark Chocolate Syrup
2 cups Syrup Base (simple syrup heated to 240F, and cooled)
4 Tbsp of heavy (or whipping) cream
10 Tbsp of “Hershey’s Special Dark Cocoa Powder”
1/2 Tbsp of molasses
1 tsp of vanilla extract
In a saucepan on low, warm heavy cream, add molasses,vanilla, and salt, then stir in cocoa powder. Remove from heat. Add the syrup base to this cocoa mixture 1 tablespoon at a time until it thins enough to whisk the cocoa mixture into the remainder of the Syrup base. Allow to cool, pour into a jar and store in the fridge. You may need to warm it in a double boiler or microwave before use.
Measure your Dark Syrup and add the exact same amount of Everclear (155-195 proof) giving the mixed liqueur a proof of 77.5 to 90. It will take some effort to dissolve the syrup, I recommend a shaker or an airtight jar.
Shake before pouring. Serve straight into a shot glass, or into a rocks glass and float a splash of half and half, also makes a decadent grown-up hot cocoa, 50/50-Milk/Chocolate Shots