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Chocolate syrup (can be made up to a week ahead). In a saucepan combine sugar, cocoa, salt and water over medium high heat. Whisk to combine and remove any lumps.
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Bring to a boil. Allow to boil for 4-5 minute until syrup has thickened.
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Add vanilla, whisk and remove from heat. Cool and store in fridge until ready to use.
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Syrup can be stored in fridge for up to one month.
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For Margaritas
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Dip or brush margarita glass with chocolate syrup and dip into shaved chocolate.
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Place in freezer. In a pitcher combine chocolate syrup, tequila, heavy cream, cointreau, chocolate liqueur, canela. Whisk to combine, taste and adjust if needed. Chill and serve cold.