Homemade chocolate syrup is one of those simple kitchen staples that instantly upgrades any dessert. It’s rich, smooth, and made from ingredients you probably already have on hand. Stir it into milk, or use it as the perfect finishing touch on your favorite ice cream sundae. Once you make it from scratch, you’ll never go back to store-bought again.
Why Make Chocolate Syrup at Home
Making your own chocolate syrup lets you control the flavor and sweetness while skipping the preservatives and artificial ingredients found in bottled versions. You can adjust how dark or sweet you want it by tweaking the cocoa-to-sugar ratio, and it always tastes fresher. Plus, it takes less than ten minutes from start to finish, making it one of the easiest homemade dessert sauces you can keep on hand.
How to Use Homemade Chocolate Syrup
This syrup is incredibly versatile. Pour it over ice cream, classic cheesecake, pancakes, or mix it into warm milk for a quick hot chocolate. Try adding a spoonful to a peanut butter banana smoothie, or use it as a swirl in homemade whipped cream for an extra touch of chocolate.
Frequently Asked Questions About Chocolate Syrup
- Can I use Dutch-process cocoa powder? Yes, Dutch-process cocoa will give the syrup a deeper, richer chocolate flavor.
- What makes chocolate syrup grainy? Graininess usually happens if the sugar isn’t fully dissolved or if it cooks too long. Be sure to whisk constantly while the mixture heats up to prevent lumps and burning. The syrup will seem thin at first, but it will thicken as it cools, so don’t overcook it. For an extra glossy finish, make sure to add the vanilla after removing the pan from the heat.
How to Store Chocolate Syrup
Once cooled, store the syrup in a clean glass jar or airtight container in the refrigerator. It will stay fresh for up to 3 weeks. To freeze, simply pour it into a freezer-safe jar, leaving an inch of space at the top for expansion. Thaw it overnight in the refrigerator before using. Give it a good stir after thawing to bring back its silky consistency. The syrup thickens as it chills, so if you prefer it a little thinner for drizzling, warm it gently in the microwave or set the jar in warm water for a few minutes before using.
Chocolate Syrup
Ingredients
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 pinch kosher salt
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, add cocoa powder, granulated sugar, salt and water. Whisk to combine.
- Place the saucepan over medium heat. Whisk constantly as the mixture heats up and begins to thicken.
- Once it reaches a simmer, reduce the heat to medium-low and let it simmer for about 3 minutes, stirring occasionally.
- Remove the saucepan from the heat. Stir in the vanilla extract.
- Let the chocolate syrup cool in the pan; it will continue to thicken as it cools.
- Once cooled, transfer the syrup to a clean, airtight glass jar or container for storage. Refrigerate for up to 3 weeks.
This recipe was inspired by the homemade chocolate syrup recipe on iambaker.net.
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