Turn raw chocolate syrup into something else
My dreamlet (12) and I followed a recipe today on youtube for chocolate pudding with: irish moss, vanilla almond milk, coconut oil, cacao and agave. It was supposed to be fluffy and pudding-like but instead it came out watery. I think because my Irish moss was not in paste form but runnier. Could be that the Irish moss I found in my country (Greece) is red and not white??? Anyhow.... it is now a delicious syrup consistency. We want to make it into something else.... like brownies... or a creamy chocolate cake or cookies.
We cannot get young Thai coconuts here at all (huge bummer).
What I did think of doing was to make a luscious cheesecake and use the syrup on top...
In lieu of coconuts you could try adding some avocado to it as a thickener. I use both avocado and young coconut meat when I make my pudding and it's wonderfully creamy! I don't know how much chocolate syrup you have but I would start with one avocado mashed up and add the syrup to it until you've got the consistancy you are looking for. Let me know how that works for you.