Agave Nectar Chocolate Syrup Recipes

CHOCOLATE AGAVE ICE CREAM

Steps:

• Over low heat (or double boiler) melt chopped chocolate and agave nectar just until chocolate is melted. Remove from heat.
• In another saucepan, combine half (1.5 cups) half and half and cacao powder whisking constantly just until boils, whisk additional minute and remove from heat. Add this mixture to agave mixture.
• Whisk egg yolks in bowl, set aside.
• Warm remaining half and half and salt in separate saucepan, whisk into egg yolks and then place back in saucepan, cook and stir constantly until it reaches 170 degrees. Remove from heat.
• Strain egg mixture through fine metal sieve into chocolate mixture.
• Cool slightly and blend in blender until smooth.
• Cool completely in refrigerator.
• Follow your ice cream maker instructions.

AGAVE CHOCOLATE GANACHE FROSTING

Steps:

• Combine chocolate, agave and cream in a saucepan. Heat over medium heat until chocolate melts, stirring constantly.
• Stir in the butter and vanilla.
• Use to spread while slightly warm, and the consistency of hot fudge sauce.

AGAVE CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 325F. Line 2 baking sheets with parchemnt paper.
• 2. In a large bowl, beat butter with an electric mixer until creamy. Add the agave and beat until fluffy, about 2 minutes. Beat in the egg and vanilla until combined.
• 3. In a separate bowl, combine the flour, oat flour, baking soda, salt and cinnamon. Add dry mixture to butter mixture and combine well. Fold in chocolate chips and pecans.
• 4. Drop by heaping tablespoonfuls onto prepared baking sheets and press down slightly.
• 5. Bake for 12-14 minutes, until ligtly golden. Do not overbake. Let cool 5 minutes on baking sheets and then transfer to wire rack to cool completely.