This satiny syrup is nothing short of a chocolate explosion, and all without high fructose corn syrup! Cocoa powder simmers with notes of vanilla and espresso, finished only with a sprinkle of salt. Enjoy this syrup in the kitchen, the dining room, or wherever. 😉
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If you ever wanted a natural alternative to commercial chocolate syrup formulas, then congrats, you're in the right place!
This syrup is SO NOT the syrup from your childhood, and I mean that in a good way! Nostalgia aside, let's face it-- high fructose corn syrup is the first ingredient.
Instead, I wanted this recipe to just *shine* with chocolate flavor, and with the dreamiest, silkiest texture, and all without that overly-salty aftertaste.
I guarantee you already have all of the ingredients needed to create a jarful of syrup within the next few minutes. Imagine the possibilities for desserts, drinks, fresh fruit, mmm!
Some other recipes that feature this chocolate syrup include my Perfectly Thick Chocolate Milkshakes and Chocolate Martini, both as a stunning garnish around the glasses. Armed with this syrup, why don't you go ahead and give those a try? 😉
Reasons Why Chocolate Lovers Make This Recipe
- Versatility -- chocolate syrup has many delicious applications, including chocolate milk, milkshakes, hot chocolate (in the States), ice cream, for dipping fruit, and more!
- Simple ingredients -- avoid the added chemicals and preservatives in commercial chocolate syrups
Ingredients and Variations
Homemade chocolate syrup is ridiculously easy to make with just a handful of ingredients. A few notes:
Dutch-processed cocoa powder -- cocoa powder transforms this recipe from simple syrup to classic chocolate syrup. You can also substitute with unsweetened cocoa powder without the need to make any adjustments.
Dark brown sugar -- while most syrups exclusively use granulated sugar, dark brown sugar elevates this chocolate syrup, providing warmer caramel notes in addition to sweetness.
Espresso powder (optional) -- espresso powder naturally enhances chocolate's flavor notes, and its inclusion in this recipe is no exception. Though it is an optional ingredient, I highly recommend including a sprinkle to intensify the cocoa flavor of your syrup.
Tips for Success
- The syrup will continue to thicken the longer it remains on the heat, so keep whisking until your reach your desired consistency. If it ever becomes too thick, you can add more water a tablespoon at a time until it thins to your liking.
- Do not allow the syrup to sit undisturbed for too long, otherwise it might scorch, and you will have to start again.
Detailed Preparation Instructions
- In a medium saucepan, combine the water and sugars and bring to a simmer, whisking occasionally. Once simmering, sprinkle in the cocoa powder, espresso powder, and salt. Continue whisking until the syrup thickens to your desired consistency. Remove from heat and allow to cool slightly before whisking in the vanilla extract.
Storage Instructions
Store leftovers in either an airtight container or a squeeze bottle in the fridge for about 4 weeks.
When ready to use, the syrup should be thin enough already so that it can be used immediately, without any need for rewarming beforehand.
Chocolate Syrup
Equipment
- 1 medium saucepan
- 1 whisk
Ingredients
- 100 grams Dutch-processed cocoa powder
- 200 grams dark brown sugar
- 100 grams granulated sugar
- 300 ml water
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon espresso powder
Instructions
- In a medium saucepan, combine the water and sugars and bring to a simmer, whisking occasionally. Once simmering, sprinkle in the cocoa powder, espresso powder, and salt. Continue whisking until the syrup thickens to your desired consistency. Remove from heat and allow to cool slightly before whisking in the vanilla extract.
