Homemade Chocolate Syrup (in Under 10 Minutes)
How to make chocolate syrup with cocoa powder and any granulated sweetener - it's the perfect chocolate syrup for ice cream, coffee, or chocolate milk!
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Servings: 2 cups
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
- Store the chocolate syrup in the refrigerator, where it will keep well for at least two weeks, or the freezer for as long as six months.
- For a richer flavor, try using Dutch-process cocoa powder. It 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).
- 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.
- For a vegan version, make sure you're using organic sugar.
- 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.
- 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 chooclate syrup with less sugar and thin it out with yor favorite fruit juice, like passion fruit or yuzu, for a touch of flavor and balanced acidity.
- 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.