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Active Time
10 minutes
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Total Time
30 minutes
Every kitchen is different, but it’s hard to imagine one that wouldn’t benefit from a foolproof chocolate syrup recipe. Simple to make and easier to love, this versatile power player can be drizzled ontowafflesfor breakfast orbrowniesfor dessert. You can swirl it intomilkshakesorhot chocolate. (For the latter, we recommend ⅓ cup chocolate syrup to 1 cup warmed milk.) Aclassic banana splitisn’t the same without this standby ice cream topping. Innovators use chocolate syrup to createcustom sundaeswith vanilla ice cream, cacao nibs, fresh fruit,caramel sauce, and evenpeanut butteror potato chips.
You can add a little chocolate syrup to your morning cup of coffee, turning it into a mocha. Andchocolate sodais a delightfully bubbly riff on chocolate milk, with New York’sclassic egg creamperhaps being the most famous variation.
When you make chocolate syrup yourself, you have total control over the process and ingredients. Unlike store-bought chocolate sauce, homemade chocolate syrup is dairy-free. Its chocolate flavor comes from qualitycocoa powder, so splurge on the good stuff if you’re able. A pinch of salt rounds out its flavor, enhancing the fruitiness inherent in the chocolate.
Ingredients
Makes about 1½ cups
Combine½ cup sugarand 1 cup water in a medium saucepan and bring to a boil over medium heat, whisking until sugar is dissolved. Whisk in⅔ cup unsweetened cocoa powder, preferably Dutch-process, and¼ tsp. kosher saltand simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add1 tsp. vanilla extract, then cool to room temperature (syrup will continue to thicken).
Do ahead:Store chocolate syrup in an airtight container (such as a glass jar with a tight-fitting lid), refrigerated, for up to 2 weeks.
Editor’s note:This recipe was first printed in the August 2003 issue of ‘Gourmet.’ Head this way forour favorite hot fudge sauce recipeand moresoda fountain essentials→
Leave a Review
Reviews (19)
Back to TopNasty, bitter tasting. Used stevia. Added more stevia. Still nasty. Very disappointed
D. Lynn
Texas
12/31/2021
so easy and delicious - better than most store bought brands and infinitely cheaper. pours well and stores well in the fridge. we like it a bit more salty so double the salt when making. have not noticed any appreciable difference with using dutch processed cocoa powder from a good basic cocoa.
Anonymous
Montreal, QC
11/19/2021
Tastes like chocolate pudding!! Super easy to make.
elliemae61
Tennessee
3/7/2021
I refuse to use Hershey's or Nestle's brand for anything. I used another baking Cocoa brand, and found the result most delightful. Thank you.
gralan
Balcones Heights
12/28/2018
This was very good. I was a little short on sugar, so I added a couple tablespoons of sweetened condensed milk. Perfect for ice cream.
jenncc
Los Angeles
3/22/2017
BRONZEJOANA FROM BRAZIL: Your English is very good, probably better than the average American. :D Just put it into a container and store it in the fridge and it should last about six months. If it ever gets too thick just mix in a little hot water and shake the container (make sure it won't leak if you do that!).
jheri_curl
Tokyo, Japan
5/5/2016
我很高兴´发现这道菜!它真的looks delicious and easy. I´ll use just a little in the machiatto. Someboby knows the expiration date/how many days may be stored? Sorry about my ridiculous english, haha. Thanks a lot!
bronzejoana
Brazil
8/12/2015
Maybe I didn't like this because I don't like Hershey's syrup. I love chocolate but this was almost gross.
joseppie
TX
4/5/2015
WARNING: This substance is extremely addictive. Makes a wicked cup of chocolate milk, and then you'll just start eating it plain. Seriously though, I've tried several versions of homemade chocolate syrup and this is by far the best. I did replace the sugar with half stevia and half maple syrup and it tastes great. It did turn out a bit lumpy because my cocoa powder is really lumpy; I'll make sure to sift it next time. It's maybe just a wee bit salty plain, but in milk it's perfect. Looking forward to trying adding some different flavors as the seasons change (spicy cinnamon, peppermint, caramel, etc.).
Aya814
Seattle, WA
7/18/2013
I agree this syrup is simple and delicious . Perfect for ice cream, not sweet but semi sweet. It is my new go to syrup, no need to use store bought anymore!
goag2k
Nesconset, NY
1/14/2013
This syrup is rich and delicious. It is actually thicker than a syrup, but dissolves easily in beverages. Store bought syrup in a squeeze bottle cannot touch this recipe.
ChocolateLeaves
Virginia
10/23/2011
Delicious! I made this for hot chocolate, and it is absolutely perfect. I'm fairly picky about my hot chocolate -I like the one starbucks serves- and don't like it to be too sweet. This one works EXACTLY as I would have hoped!!! Honestly, I was debating over stopping for a hot chocolate at starbucks on my way to work today. I ended up having a few extra minutes so I decided to try to make my own instead (and save myself $4). SUCCESS!!! All of the ingredients are in my kitchen already, also! YUM. I will be trying this with other ingredients for sure (espresso for a mocha, a little cinnamon for a mexican hot chocolate, etc etc)!!! YUM
foggrrl
Seattle, WA
6/30/2011
Quick and easy. Plus no high fructose corn syrup. I had to make a 2nd batch since we quickly ate up the first.
Anonymous
Minnesota
2/11/2008
Nice bittersweet chocolate sauce! I made it in about 5 minutes. I was looking for a non-dairy easy to make chocolate sauce and I'd definitely make this again. Used half sugar and half splenda and it came out great!
Anonymous
madison, wi
2/7/2008
A great recipe for basic chocolate syrup. Not too sweet, so it pairs well with already sweet desserts (I used it to garnish/decorate a cheesecake). Has a lovely sheen, but doesn't refrigerate terribly well - not a huge problem since the recipe makes a reasonably small quantity.
Elizabogada
DC
11/9/2007
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