Homemade Chocolate Syrup

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Hi Bold Bakers!

WHAT YOU GET: Deep, rich, and bittersweet Chocolate Syrup. My Homemade Chocolate Syrup recipe is a versatile sauce that can amp up the deliciousness in all desserts spanning from ice cream to cakes. Using just 5 ingredients, you can whip this syrup up in a matter of 12 minutes.

One of my favorite things to show you Bold Bakers is how to take simple ingredients and turn them into the building blocks for show-stopping desserts. This Homemade Chocolate Syrup recipe is an absolute staple that you can top off and incorporate into scrumptious treats like my S’more Ice Cream Sundae with Marshmallow Sauce, No-Bake Cheesecakes, Best Ever Brownies, and even Homemade Chocolate Milk! 

Store-bought chocolate sauce pales in comparison to my Homemade Chocolate Syrup packed with a crazy chocolate punch. Once you try this recipe, there really is no going back!

What’s In Chocolate Syrup?

While the stuff you get in a supermarket is loaded with extra ingredients, such as flavoring, colors, and preservatives, my Homemade Chocolate Syrup recipe consists of only 5 ingredients you most definitely already have on hand. 

This sauce is the real deal composed of only water, sugar, unsweetened cocoa powder, vanilla, and salt. It’s perfectly balanced because there isn’t too much sugar, and it includes good-quality cocoa.

Tools You Need To Make Homemade Chocolate Syrup:

• Measuring cups and spoons
• Medium saucepan
• Airtight container

What Kind Of Cocoa Powder Should I Use?

I recommend using unsweetened cocoa powder. However, if you want to use Dutch Process cocoa powder, go for it! This kind of cocoa powder isn’t usually sweetened and tends to be darker in color. It’s also alkalized so it won’t be as acidic as regular cocoa powder. 

You can use the exact measurements of ¾ cup (3oz/85g) unsweetened cocoa powder for your Dutch Process cocoa powder.

How To Store And Reheat Homemade Chocolate Syrup

To store your Homemade Chocolate Syrup, transfer it to an airtight container and pop it in the refrigerator. It will last at least 12 weeks, but it may last longer.

If you’d like to reheat your syrup after storing it in the refrigerator, you can heat it up for around 30 seconds in the microwave, or you can heat it in a small saucepan over low heat for a few minutes.

Gemma’s Pro Chef Tips For Making The Best Homemade Chocolate Syrup:

• If you’d like to use more natural sugar in this recipe, that will work just fine. You can reference my Substitute Sugar Chart for more information.
• Feel free to leave out vanilla extract if you don’t have it. Adding vanilla extract simply enhances the already existing chocolate flavor by balancing it with some sweetness.
• If you find that your Chocolate Syrup ends up more bitter and runnier than you’d prefer, you can add a tablespoon or two of sugar and a tablespoon of water or milk. This Chocolate Syrup recipe leans more like a dark chocolate syrup to contrast with the sweetness of ice cream when drizzled over it.
• To prevent lumpy Chocolate Syrup, make sure the temperature is not too high when on the stovetop. Otherwise, the sugar will caramelize and clump together. If this is the case, return your mixture to the stove on low heat, and keep stirring to dissolve the lumps.

Looking For Different Flavors?

• 3 Ingredient Homemade Raspberry Sauce
• Homemade Butterscotch Sauce
• Marshmallow Sauce
• Gemma’s Signature Salted Caramel Sauce
• Vegan Caramel Sauce
• Spiced Rum Caramel Sauce
• Homemade Applesauce

Want To Go Deeper?

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