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Look at this delicious homemade Chocolate Syrup!

Homemade Chocolate Syrup

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Quick and easy, this Homemade Chocolate Syrup will leave you stunned!

Hi Bold Bakers!

One of my favorite things to show you bakers how to do is take simple ingredients and turn them into the building blocks for showstopping desserts. This recipe for my Homemade Chocolate Syrup is an absolute staple. From topping off my S’more Ice Cream Sundae (with Marshmallow Sauce) to drizzling over my No-Bake Cheesecakes or Best Ever Brownies, there are few that don’t go well with a bit of chocolate sauce. This Chocolate Syrup is rich, thick and packs a crazy chocolate punch.

Store-bought chocolate sauce pales by comparison, once you try this there really is no going back!

What’s in Chocolate Syrup?

While the stuff you get in a supermarket is loaded with extra ingredients, like flavors, colors, and preservatives, this Homemade Chocolate Syrup recipe consists of only 5 ingredients you most definitely already have on hand. Comprised of only water, sugar, unsweetened cocoa powder, vanilla, and salt, this sauce is the real deal. It’s perfectly balanced thanks to not too much sugar, and good quality cocoa. I bet you thought it would be a lot more complicated than that, but that’s really all you need to make a killer Chocolate Syrup.

[ What would Chocolate Syrup be without some Homemade Ice Cream? With just 2 ingredients, you can’t really go wrong. Find your flavor here! ]

How to Make Chocolate Syrup

Ok, here is the best part about this recipe: it comes together in under 2 minutes and I am not lying. This Chocolate Syrup is really just a matter of combining everything in a saucepan and simmering for not longer than a snappy minute and a half. After that the cocoa and sugar have really done their thing, the vanilla and salt help to perfectly balance and bring out the flavor of the chocolate, and all that’s left for you to do is give it a try!

How to Store Chocolate Syrup

To store my Chocolate Syrup, I transfer it to an airtight container and pop it in the fridge. It will last at least 12 weeks (but I have had mine for longer). Once you make this Chocolate Syrup I promise you’ll be finding ways to make it rain— chocolate that is!

Want to hear something awesome?? You can use this Homemade Chocolate Syrup to make Homemade Chocolate Milk. If you would like to use a more natural sugar in this recipe that will work just fine. Reference my How to Substitute Sugar Chart.

chocolate, chocolate syrup, toppings, sauces, homemade chocolate syrup

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4.35 from 43 votes
Look at this delicious homemade Chocolate Syrup!
Homemade Chocolate Syrup Recipe
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins

Quick and easy, this Homemade Chocolate Syrup Recipe will leave you stunned. Store-bought pales by comparison, and there really is no going back!

Course: Dessert
Cuisine: American
Servings: 20
Author: Gemma Stafford
  • 1 cup (8floz/225ml) water
  • 1/4 cup (2oz/57g) sugar (check notes to use natural sugars)
  • 3/4 cup (3oz/85g) unsweetened cocoa
  • 1 1/2 teasppon vanilla extract
  • 1/8 teaspoon salt
  1. Combine all ingredients in a medium sauce pan and simmer for no longer than 1 minute. 

  2. Transfer to an air tight container and store in the fridge for 12 weeks

Watch the Recipe Video!

Recipe Notes

If you would like to use a more natural sugar in this recipe that will work just fine. Reference my How to Substitute Sugar Chart



2 Images
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


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  1. Lisa80 on June 28, 2019 at 9:37 pm

    Hi Gemma,

    I love the idea of making my own chocolate sauce! Can chocolate chips melted down be used in this recipe instead of cocoa powder? If so, how much should I use? Thanks!

    • Gemma Stafford on June 30, 2019 at 4:02 am

      Hi Lisa,
      this is a syrup more than a chocolate sauce. A chocolate sauce is the easiest of all things to make, as a topping for ice cream it is magnificent, and you can make it as thick or as thin as you like, as much as you like, and also adjust the sweetness.
      This is my way:
      Place the chips or chopped chocolate into a bowl, cover with milk, a little sugar if you are using dark chocolate, and a dot of butter.
      Gently melt this, either over a bowl of simmering water or in the microwave.
      Gently here means gently – you need to do it in 10-second bursts in the microwave.
      The butter in this recipe gives a shine to the result – the less milk the thicker the sauce – cream will make it a ganache and it will be rich, and you will not need the butter.
      Now, experiment! Try a little, it is very good. We had this at home with ice cream and toasted almond flakes – yummy and simple dessert!
      Gemma 🙂

  2. Chelsea on May 30, 2019 at 3:07 am

    Hey Gemma! I really love your chocolate sauce recipe as it is low cost and turns out great….My question is can I use this as a chocolate drip to decorate my cake?

    • Gemma Stafford on May 30, 2019 at 11:22 pm

      Hi Chelsea,

      Really glad you like my recipes. I think what you are looking for is chocolate ganache and not sauce.


      • Chelsea on May 31, 2019 at 11:52 pm

        But my question is can this be substituted for ganache while dripping a cake?

        • Gemma Stafford on June 2, 2019 at 12:30 pm

          No, it can’t. Sorry.

  3. Julia on May 7, 2019 at 1:35 pm

    Hi Gemma. Love your recipies. I am always trying something of yours. My next project is to make petit fours and I was wondering if I can use this chocolate syrup as a filling in petit fours?

    • Gemma Stafford on May 9, 2019 at 5:06 am

      Hi Julia,
      thank you for your kind words.
      This chocolate syrup will be too liquid for a petit four recipe. A petit four is a bit like a bit sized mini bake, of any sort really, but it should be able to be bitten, without causing a spill. Even brownies and blondies cut in mini one inch squares will make a lovely peti four, mini fruit tarts too, even bannofee mini pies, chocolate dipped strawberries too, an easy one, mini cheesecakes, or cheesecake made in a sheet and cut to bite sized pieces. Macaron, ( too, or mini meringues. Lots of options, including this one (
      I hope this is of help, happy baking,
      Gemma 🙂

  4. aya on May 5, 2019 at 8:28 am

    how long it will stay fresh in room temperature without airtight container?

    • Gemma Stafford on May 6, 2019 at 5:55 am

      Hi Aya,
      it depends on what you hold it in, and how you cover it down, and the temperature of the room too.
      In a very warm place, I think you need to use this up in a few days. In a cold place, covered with foil, or a lid of some sort it should hold for a week or more. This is a difficult thing to answer precisely, too many variables,
      Gemma 🙂

  5. Tasneem on April 24, 2019 at 5:37 am

    Hiii gemma,
    Can u please tell me wether i can use homemade chocolate sauce to cover raisins and nuts???

    • Gemma Stafford on April 25, 2019 at 2:56 am

      Hi there,
      no! that will not work because it will not set like a shell. You will need to use real chocolate, nothing added nothing taken away.
      I hope this is of help,
      Gemma 🙂

  6. Southern Blackbird on April 14, 2019 at 6:46 pm

    I just made a batch with Valhrona cocoa, and it’s amazing. So dark and intense, so I added another 1/4 cup of sugar, which was exactly what it needed. You would never notice that it’s almost completely fat free. I am eating some on strawberries and will make your chocolate milk soon. I love hot cocoa and thought it would be delicious with homemade Valhrona chocolate syrup.

    • Gemma Stafford on April 15, 2019 at 12:22 pm

      YUM, great job here! Next time share a photo with us!

  7. Sophia sofia on February 5, 2019 at 7:28 am

    its such an amazing recipe. So easy and tasteful!!!! I tried also your homemade chocolate milk and it was one of the best i have ever tried.
    Thank your for sharing with us your amazing, tasteful and easy recipes.


    • Gemma Stafford on February 5, 2019 at 4:03 pm

      Thank you so much, i am delighted to hear that! Enjoy these!

  8. Luna Crystal on December 15, 2018 at 4:40 am

    Hello Gemma!

    I’m bit new to baking and young, and I was wondering that, is it necessary to use vanilla extract?

    I’ve always loved your recipes. I’ve tried some of your microwave mug cakes, and my whole family loved them!

    • Gemma Stafford on December 16, 2018 at 5:33 am

      Hi Luna,
      Good that you are baking with us, I love to have young bakers here, we call them Baby Bold Bakers! Great to start young you will be an expert in no time at all.
      Vanilla is a lovely thing, and I tend to add it to all of my baking. Is it necessary? actually not, just a flavor, you can bake perfectly well without it.
      Thank you for being in touch,
      Gemma 🙂

  9. Rdemps1 on December 6, 2018 at 2:12 pm

    Hi, just wondering what the best way is to heat this after making it or taking it out of storage? Thanks. Ps. Have literally just taken a tray of your brownies out of the oven and they smell divine!!!!

    • Gemma Stafford on December 6, 2018 at 4:09 pm

      Hi there! You can heat it up for around 30 seconds in the microwave or you can heat it in a small sauce pot over low heat for a few minutes. Im delighted to hear you enjoyed these recipes!

  10. Erin Conroy on October 13, 2018 at 7:51 pm

    After the success of your insanely easy and delicious brownie recipe, I decided to give this on a try. Mine tasted good, but was very runny. What went wrong?

    • Gemma Stafford on October 13, 2018 at 10:49 pm

      I’m sorry to hear that. Did you add all the cocoa powder? that should have made it really thick.


  11. Luz M. on September 30, 2018 at 3:31 pm

    I make your chocolate syrup, but i think 3/4 cup is to much cocoa. I used 1/3 and it was good consistency but a few of sweet.
    Maybe could be for the cocoa i used in my country? (I’m from Colombia)

    • Gemma Stafford on October 1, 2018 at 1:40 am

      Hi there,
      The cocoa is bitter and it is balanced with the sugar in this recipe. If you reduce the cocoa you will need to reduce the sugar too, but then this will be a different recipe! I think you probably get a wonderful cocoa in Columbia so adjust it to your own taste,
      Gemma 🙂

  12. Nadia on September 21, 2018 at 11:19 am

    heya Gemma,
    How You Doing Today? I Loved Chocolate Syrup It Looked Really Nice On
    The Video, So The Minute I Saw It I Ran To Do It. Unfortunately It Didnt Trun So Good
    Some How It Went Sour For Some Reason I Think I Over Cooked It My Bad.

    Thanks anyway for your video Nadia Bouterfas

    • Gemma Stafford on September 22, 2018 at 2:14 am

      Hi Nadia,
      haha! I am sorry, you made me laugh, it does sound like you may have over cooked it, but do try again, and thank you for making me smile,
      Gemma 🙂

  13. Nicole Ghandour on August 21, 2018 at 5:56 am

    Hi Gemma
    I tried this recipe before but it was too runny because I added too much water. I retried it today by measuring the water in a jug and adding more cocoa powder and it was amazing, so thick and shiny and rich. I used it on a cake that I made today as well (it was a boxed cake, sorry Gemma I feel like I’m not a bold baker for using a boxed cake 😂😂). Thanks for the recipe ❤❤

    • Gemma Stafford on August 22, 2018 at 3:34 am

      Hi Nicole,
      where have you been??
      Haha! thank you, that is a lovely review of this recipe. However, a boxed cake 😉 I am shocked lol!
      However, I forgive you, you know how to do it the Bold Baker way, so next time.
      Good to have you here with us, you made me smile.
      Gemma 🙂

  14. Phyllis Bourque on August 16, 2018 at 3:55 pm

    I have really enjoyed making ice cream with your no-machine recipe! I love that it is homemade, no hassle, yet doesn’t crystallize in the freezer.

    This chocolate sauce looks delicious but I would like to know if it thickens when stored in the fridge. I’ve tried other recipes and they seem to harden and then I have to soften them before using again.

    • Gemma Stafford on August 17, 2018 at 4:57 pm

      Hi there, this sauce does thicken in the fridge but not to the point of being hard or setting. It remains runny 🙂

  15. Emily on July 24, 2018 at 3:02 pm

    This is not related to the recipe but I w as wondering what the difference between caster sugar and regular/ powdered sugar and if I should order it or just make it. Thanks!

    • Gemma Stafford on July 25, 2018 at 2:20 pm

      powdered sugar = icing sugar and caster sugar = regular granulated sugar. They are not the same sugar.

      Hope this clarifies it,

  16. Tim Edwards on July 24, 2018 at 10:31 am

    Can you put this in a squeeze bottle?

    • Gemma Stafford on July 24, 2018 at 8:58 pm

      yes but just note that once it gets cold it isn’t runny, it firms up. So you’ll have to be able to put it in hot water or in the microwave.


  17. Ronda Miller on July 21, 2018 at 11:14 am

    Perfect!!! Made the best chocolate milk too! Thanks Gemma. Love you from Ohio.

    • Gemma Stafford on July 21, 2018 at 12:17 pm

      I’m delighted to hear that!!! Thanks for letting me know.


  18. Zahra Hasham on July 21, 2018 at 8:55 am

    Your raspberry sauce, chocolate sauce, and lemon curd have inspired me to make a pie. Is there any place where I can send the pics to you? BTW live those recepies n tips! Thankyou

    • Gemma Stafford on July 22, 2018 at 3:48 pm

      Oh I should love pictures!!!

      Right below the recipe there is a section ‘SUBMIT PHOTOS OF YOUR CREATIONS. Click that and follow the steps.


  19. Sonia on July 20, 2018 at 1:36 pm

    Thanks Gemma for such awsome recipes! Can I use dutch cocoa powder? I use it everywhere and was wondering if the taste would be too strong for this or I should just adjust the measurements 🙂

    • Gemma Stafford on July 22, 2018 at 3:34 pm

      Yes you can use dutch process 🙂


  20. Judy Bracken on July 19, 2018 at 6:21 pm

    Love all of the recipes…..!!! Thank you Emma!

    • Gemma Stafford on July 20, 2018 at 10:16 am

      Thank you Judy for your kind words,
      Gemma 🙂

  21. Judy Bracken on July 19, 2018 at 6:19 pm

    Totally impressed with Gemma. Love all the recipes!!! Thank you so much!!!

    • Gemma Stafford on July 20, 2018 at 10:19 am

      Thank you Judy, that is so kind,
      Gemma 🙂

  22. mila on July 19, 2018 at 2:04 pm

    Hi Gemma, are these sauces ok to mix into the 2 ingredient ice cream and put into freezer or will they spoil?

    • Gemma Stafford on July 20, 2018 at 10:46 am

      Hi Mila,
      I think I got to this one earlier, yes, they will work well for you, go for it, all will be well,
      Gemma 🙂

  23. Tina Mohankumar on July 19, 2018 at 9:05 am

    Love all your recipes as they so easy to Make.

    • Gemma Stafford on July 19, 2018 at 12:00 pm

      Thank you Tina, it is good to have you with us.
      I hope you are baking too, and sharing the results here. You can submit your photos just beneath the recipe,
      Gemma 🙂

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