Ready in just 10 minutes, making Homemade Chocolate Syrup with cocoa powder is way easier than Hershey's wants you to believe. This is the best chocolate syrup for coffee, ice cream, frozen drinks, cocktails, and any other sweet treats you have around!
For other delicious chocolate sauces, try my grandma's popular hot fudge sauce and simple chocolate dipping sauce.
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🎓 What is Chocolate Syrup?
Chocolate syrup is a sweet chocolaty liquid best characterized by its two most common uses: as a sweet topping and as a chocolate flavoring. With a distinct and deep chocolate flavor, chocolate syrup is made simply by combining cocoa powder, sugar, and water.
The syrup is boiled and then left to cool, then bottled to become one of the most reached-for syrups after maple syrup. Typically dark brown in color, chocolate syrup may be thicker or thinner depending on the brand or chocolate syrup recipe you follow.
Commercial recipes may include additives such as corn syrup, xanthan gum, or flavor enhancers like honey, maple syrup, salt and vanilla extract, but it always comes back to the water, sugar, and cocoa powder.
Sugar and corn syrup are among the ingredients in chocolate syrup that help to keep it from solidifying. For both homemade and commercial grade chocolate syrups, corn syrup is often responsible for adding a thicker viscosity to the syrup.
To further thicken the syrup, stabilizers such as xanthan gum and carrageenan are typically used. These additives aid in the separation of cocoa solids from the liquid, which might cause the syrup to become lumpy or thick, so they're only used in very small amounts.
The USDA shares the nutritional profile of two tablespoons of commercial grade chocolate syrup as having 110 kcal of energy (26 grams of carbohydrates, 22 grams of which are sugar).
🍫 Ingredients
Water - you can also use milk, but only dairy milk will retain its integrity at this temperature; I highly recommend making it with water to extend the life of the syrup.
Cocoa Powder - dutch-processed cocoa will give you the most chocolaty flavor, but try using a single origin cocoa powder for a more unique flavor.
Granulated Sugar - you can use any type of sweetener you'd like, but white sugar tastes the most traditional. I've also made chocolate syrup with brown sugar and with allulose, and both taste equally delicious.
Vanilla Extract - you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
Salt - optional, but enhances the sweet flavor of homemade chocolate syrup.
See recipe card for exact ingredients and measurements.
🥣 Substitutions and Variations
In addition to the standard chocolate flavor, there are several different flavors of chocolate syrup you can make at home (or buy).
- Salted Caramel Chocolate Syrup - cook the sugar and cocoa mixture for a few extra minutes, and then stir in a quarter cup of heavy cream and half teaspoon of extra salt for that sought-after sweet & salty pull.
- White Chocolate Syrup - make your chocolate syrup with an equal amount of cocoa butter instead of cocoa powder, resulting in a sweeter and creamier flavor with only a hint of chocolate.
- Mint Chocolate Syrup - infuse your finished syrup with a ¼ to ½ teaspoon of mint oil for a cooling twist on the classic chocolate syrup.
- Orange Chocolate Syrup - lace your finished syrup with ¼ teaspoon orange extract or one tablespoon of orange liqueur for a citrus-y burst of sweetness.
- Spicy Chocolate Sauce - If you like a touch of spice, a pinch of cinnamon or cayenne pepper can be added to the mixture at the end of simmering for a unique twist, though you can also make homemade chocolate syrup with less sugar and thin it out with your favorite fruit juice, like passion fruit or yuzu, for a touch of flavor and balanced acidity.
- Sugar-Free Chocolate Syrup - they do exist! Sugar-free chocolate syrup can be made by swapping sugar for any number of low-calorie (or calorie free) sugar substitutes, such as allulose & monk fruit or xylitol.
🔪 How to Make Chocolate Syrup With Cocoa Powder (Instructions)
Step 1) In a medium saucepan, combine the water with the cup of cocoa powder (sifted for a smoother texture) (image 1). Whisk them together until the cocoa is fully dissolved and the mixture is smooth (image 2).
Step 2) Add your granulated sweetener and salt to the wet cocoa mixture (image 3), stirring continuously over medium heat. Ensure that the sugar is completely dissolved and the mixture is smooth, being careful not to let it boil over, before you let it simmer (image 4).
Step 3) Once the mixture is fully combined and comes to a gentle boil, reduce the heat to low and let it simmer for about 5 minutes (image 5). If not using a nonstick pot, keep stirring occasionally to prevent the syrup from burning at the bottom of the pan.
Step 4) Remove the saucepan from the heat. Stir in ¼ teaspoon of vanilla extract to add a layer of flavor to your homemade chocolate syrup (image 6). Along with the salt, the vanilla will also help to enhance the overall chocolatet taste.
Step 5) Allow your chocolate syrup to cool for a few minutes in the pan (image 7). It will thicken as it cools. Once the syrup has cooled down enough to handle, pour it into a glass jar or a bottle using a funnel (image 8). If you find the syrup is too thick, you can stir in a little extra water, a tablespoon at a time, until you reach your desired consistency.
Enjoy your homemade vegan chocolate syrup over ice cream, in milk, on my 3-ingredient pancakes, or in any dessert that could use a touch of chocolate sweetness.
⭐ Storage
Store the chocolate syrup in the refrigerator, where it will keep well for at least two weeks, or store it in the freezer for as long as six months or even a year if air-tight.
👨🏻🍳 Expert Notes & Tips
Vegan Sauce: For a vegan version, make sure you're using organic sugar.
For Richer Flavor: Try using Dutch-process cocoa powder, which has a smoother, more mellow flavor that can elevate your chocolate syrup, though you'll get a more flavorful, fruity syrup from a natural cocoa powder (like Guittard's).
Less Sweetness: If you prefer a less sweet syrup, reduce the sugar to as little as ½ cup, and then add 1 tablespoon of water (or juice) at a time to the finished syrup to thin it out, if desired.
Prevent Sugar Crystals: To prevent crystallization and to ensure a smooth texture, do NOT stir the syrup once it starts to boil. Only stir it occasionally when it's simmering on low heat.
Corn Syrup: For an extra glossy syrup, one commenter recommended adding a tablespoon of corn syrup to the mixture, which can also help prevent crystallization of the sugar.
🙋🏻♂️ Chocolate Syrup FAQ
Chocolate syrup is a chocolate-flavored liquid made of cocoa powder, sugar, and water. The consistency may vary from thin or thick, but is usually on the lighter, thinner side with a dark brown color. Most commercial grade chocolate syrup contain additives and stabilizers such as corn syrup, xanthan gum, carrageenan, potassium sorbate, or sodium benzoate.
The short answer is yes, you can make a white chocolate syrup. In the strictest sense of the word though, white chocolate isn’t really a chocolate syrup because it doesn’t follow the traditional chocolate syrup recipe - cocoa powder, sugar, and water. White chocolate syrup is made of cocoa butter, milk, sugar, and vanilla, while white chocolate sauce is made by melting together white chocolate and heavy cream.
The main difference between chocolate sauce and chocolate syrup is in their ingredients list and consistency. Chocolate syrup is typical cocoa powder, sugar, and water, and has an overall thinner consistency, while chocolate sauce is a thicker mix of heavy cream and melted chocolate.
No, chocolate syrup is not the same as melted chocolate. Melted chocolate can be likened to the richness and velvetiness of chocolate sauce, but not chocolate syrup - chocolate syrup has a thinner consistency and doesn’t include any fat or dairy to give it that richer, creamier mouthfeel.
Chocolate syrup can harden if it’s not stored properly or it’s exposed to very cold temperatures. Be sure to properly store it in the fridge in an airtight container, and if you’ve found that chocolate syrup has hardened, heat it up in the microwave in short intervals, stirring frequently with a touch of water or milk.
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📖 Recipe
Homemade Chocolate Syrup (in Under 10 Minutes)
Equipment
- nonstick pot
Ingredients
- ¾ cup water
- ½ cup cocoa powder
- 1 cup granulated sugar
- ⅛ teaspoon sea salt
- ¼ teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the water with the cup of cocoa powder (sifted for a smoother texture). Whisk them together until the cocoa is fully dissolved and the mixture is smooth.
- Add your granulated sweetener and ⅛ teaspoon of salt to the wet cocoa mixture, stirring continuously over medium heat. Ensure that the sugar is completely dissolved and the mixture is smooth, being careful not to let it boil over, before you let it simmer.
- Once the mixture is fully combined and comes to a gentle boil, reduce the heat to low and let it simmer for about 5 minutes. If not using a nonstick pot, keep stirring occasionally to prevent the syrup from burning at the bottom of the pan.
- Remove the saucepan from the heat. Stir in the ¼ teaspoon of vanilla extract to add a layer of flavor to your homemade chocolate syrup. Along with the salt, the vanilla will also help to enhance the overall chocolate taste.
- Allow the chocolate syrup to cool for a few minutes in the pan. It will thicken as it cools. Once the syrup has cooled down enough to handle, pour it into a glass jar or a bottle using a funnel. If you find the syrup is too thick, you can stir in a little extra water, a tablespoon at a time, until you reach your desired consistency.
Notes
- If you prefer a less sweet syrup, reduce the sugar to ½ cup, and then add 1 tablespoon of water (or juice) at a time to the finished syrup to thin it out, if desired.
- To prevent crystallization and to ensure a smooth texture, do NOT stir the syrup once it starts to boil. Only stir it occasionally when it's simmering on low heat.
- For an extra glossy syrup, one commenter recommended adding a tablespoon of corn syrup to the mixture, which can also help prevent crystallization of the sugar.
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