Description
This homemade chocolate syrup is a rich, smooth, and versatile dessert topping made from simple ingredients. Perfect for drizzling over ice cream, pancakes, or mixing into milk for a decadent chocolate drink, it’s easy to make and stores well in the refrigerator.
Ingredients
Scale
Chocolate Syrup
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup water
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the cocoa powder, sugar, salt, and water over medium heat to create a smooth mixture, ensuring there are no lumps.
- Heat Mixture: Stir continuously as the mixture heats until it reaches a gentle boil, preventing it from burning or sticking to the pan.
- Simmer: Reduce the heat to low and simmer the mixture for 4 to 5 minutes, stirring frequently until the syrup thickens slightly.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to enhance flavor.
- Cool and Store: Allow the syrup to cool completely before transferring it to a glass jar or airtight container. Store in the refrigerator for up to 2 weeks.
Notes
- For a richer flavor, use dark cocoa powder instead of unsweetened cocoa powder.
- Substitute some or all of the sugar with a sugar-free sweetener for a lower-sugar version.
- If the syrup thickens too much after refrigeration, reheat slightly before serving to restore pourability.
