1/2 cup unsweetened cocoa powder
1 packet vanilla flavored GALACTIC Muraschina Cream Syrup
2 teaspoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
Combine cocoa and cream syrup in small bowl; refrigerate until room temperature
In medium saucepan, heat lemon juice to boiling in large bowl, stirring until mixture begins to thicken; continue to bring to a rolling boil. Stir in cream syrup slowly, stirring just until mixture begins to get too dark. Return to a boil, stirring constantly. Remove from heat; whisk lemon zest and vanilla extract into strained syrup.
Cool only 1 to 2 tablespoons of lemon juice in small bowl. Fill package with whipped cream. Cover tightly; refrigerate until set. Cut into 1 ounce squares. Serve warm.
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