Homemade Chocolate Syrup: Ready in 5 Minutes
By Olivia Hayes
Prep
2 min
Cook
3 min
Total
5 min
Servings
4
Level
Easy
Whisk the dry ingredients before the water goes in to break up clumps, then simmer briefly until they dissolve into smooth chocolate syrup without a gritty finish. I take the pan off after 1 to 2 minutes while it still looks thin, because it thickens as it cools to a pourable consistency.
Use a small saucepan and keep the heat at medium until the mixture reaches a gentle boil, then lower it for the 1 to 2 minute simmer. I stir regularly through that short cook, and I don't leave it bubbling longer because an extended boil leaves the cooled syrup overly thick or burnt-tasting. Stirring clears the thicker film that collects around the pan's sides.
The syrup looks loose while hot. It can look almost watery in the pan. Let it cool all the way in the pan before judging it, and you'll see it thicken considerably at room temperature. If your cocoa powder clumps in the bag, sift it with the dry ingredients first for an even finish. It won't stay thin after cooling.
I use it over pancakes, waffles, or French toast, and I also stir it into morning coffee for a quick mocha. It works for chocolate milk, milkshakes, yogurt with granola, fresh strawberries, bananas, Peach Cake, or a slice of Pecan Pie Cheesecake. For a mocha version, coffee can replace half the water. I like a spoonful as a fruit dip, too.
Why you'll love this recipe
- Whisking the dry ingredients before adding water breaks up cocoa clumps before they turn into lumps in the pan.
- A gentle boil and a short low simmer dissolve the sugar without cooking the syrup down too far.
- Vanilla goes in after the heat is off, so its warm flavor stays clear in the finished syrup.
- The hot syrup starts thin, then thickens considerably as it cools in the saucepan.
- A small saucepan leaves less cocoa on wide pan edges and keeps the mixture gathered under the whisk.
Ingredients
- •1 cup granulated sugar
- •0.5 cup unsweetened cocoa powder (use a good quality brand for best flavor)
- •1 cup water
- •1 teaspoon vanilla extract
- •0.13 teaspoon salt (a pinch)
Instructions
- 1
Whisk the granulated sugar, cocoa powder, and salt together in a small saucepan until combined.
- 2
Slowly pour in the water while whisking continuously, until the mixture is completely smooth.
- 3
Set the saucepan over medium heat and bring the mixture to a gentle boil, stirring often.
- 4
Reduce the heat to low and simmer for 1-2 minutes, stirring as it thickens slightly.
- 5
Remove the saucepan from the heat and stir in the vanilla extract.
- 6
Let the syrup cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3 weeks.
FAQ
Nutrition (per serving)
Calories
60
Reviews
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