Quick & easy homemade chocolate syrup uses only 5 ingredients for a wonderful preservative-free dessert topping…great for ice cream, cakes, or milkshakes!
You can make chocolate syrup yourself!
Chocolate Syrup from a can is full of ingredients I can't spell or even pronounce, not to mention that slightly tinny taste.
Homemade Chocolate Syrup solves that problem with a recipe that contains ingredients in the pantry. Plus, it comes together in a snap!
Tips for making chocolate syrup
Really just chocolate-flavored simple syrup, homemade Chocolate Syrup adds cocoa powder and vanilla to a heated water-and-sugar mixture. Strain it through a fine mesh strainer to insure your syrup is extra smooth.
Just remember that this chocolate sauce will have the consistency of runny honey rather than thick like a fudge sauce.
I found this chocolate syrup recipe from Five Heart Home and have made it many times.
How to use chocolate syrup
You probably don't need me to tell you, but I will anyway.
- As an ice cream topping (or swirled into homemade ice cream)
- In cake recipes
- In a killer chocolate milkshake
I promise you'll be making this chocolate sauce again and again!
Slainté! L’chaim! Cheers!
Tammy
More recipes for dessert sauces
Think making dessert sauces at home is difficult? Think again! Here are some easy recipes to try.
- Basic Caramel Sauce with flavor variations
- Whiskey Caramel Sauce
- Apple Pie Whiskey Caramel Sauce
- Boiled Apple Cider (ok, technically this isn't a dessert sauce, but it's great to use in your baking)
Homemade Chocolate Syrup
Special Equipment
Ingredients
- 2/3 cup water (5 oz, 140g)
- 3/4 cup sugar (5-1/4 oz, 150g)
- 1/2 cup cocoa powder (1-1/2 oz, 42g), sifted
- 1/8 tsp salt
- 1 tsp pure vanilla extract
Procedure
- In a small pot set over medium-high heat, mix water and sugar until dissolved. Bring to a simmer. Reduce heat to low and simmer for 3 minutes, stirring regularly.
- Stir in cocoa powder and salt, and continue stirring and simmering for about two more minutes or until cocoa powder is all dissolved and mixture is smooth and slightly thickened.
- Remove from heat and stir in vanilla extract. Strain through a fine mesh strainer into a bowl and let cool to room temperature. The syrup will thicken upon standing
- Store chocolate syrup in a jar in the refrigerator.
Recipe Notes
