NEW YORK CHOCOLATE EGG CREAMMakes 1 (8 oz.) serving 1/4 cup Cocoa Syrup (recipe follows) 1/4 cup light cream 1/2 cup club soda, freshly opened Cocoa Syrup, light cream and club soda should be cold. In tall glass, place 1/4 cup Cocoa Syrup; stir in light cream to blend. Slowly pour soda down side of glass, stirring constantly. Serve immediately.
COCOA SYRUPMakes 2 cups Use as topping for ice cream and desserts or for chocolate-flavored drinks. 1 1/2 cups sugar 3/4 cup Hershey's unsweetened cocoa powder 1 dash salt 1 cup hot water 2 teaspoons vanilla extract In medium saucepan, stir together sugar, cocoa powder and salt. Gradually add water, stirring to keep mixture smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool. Cover; refrigerate. Source: Hershey's Chocolate Lover's Cookbook, 1993
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