How to Make Simple Homemade Chocolate Syrup

Elevate your desserts and drinks with this Simple Homemade Chocolate Syrup that’s rich, indulgent, and free from preservatives. With just a few simple pantry staples, you can whip up this easy, irresistible recipe in no time!

As a mama focused on nourishing my family with wholesome, real ingredients, I wanted to create a chocolate syrup recipe that skips the chemicals and gives us a guilt-free way to enjoy a classic favorite. Homemade chocolate syrup is not only quick and simple to make, but it also puts you in control of what goes into it. I love knowing that every spoonful is made from pure ingredients- especially since my boys consume it daily. I hope this recipe brings as much joy to your family as it has to mine. Let’s get started!

Why You’ll Love this Recipe

Healthier Ingredients: Store-bought chocolate syrups often contain high fructose corn syrup, artificial flavors, and preservatives. When you make your own, you know exactly what’s going into it.

Customizable: Homemade chocolate syrup allows you to adjust the ingredients to your liking.

Cost-Effective: Making your own chocolate syrup is often cheaper than buying it from the store, especially if you already have most of the ingredients on hand.

Freshness and Taste: There’s no comparison when it comes to taste. Homemade chocolate syrup has a richer, more intense chocolate flavor than most store-bought varieties. Plus, it’s always fresh!

Ingredients Breakdown

Water: Using water keeps the recipe simple and makes it a bit lighter than a cream-based syrup.

Cocoa Powder: The star ingredient for that rich chocolate flavor. I prefer a Cacao Powder to added nutritional benefits.

Sugar: Adds sweetness and helps thicken the syrup as it cooks. You can use cane sugar or experiment with alternatives like coconut sugar for a slightly different flavor profile.

Salt: Enhances the chocolate flavor and balances the sweetness.

Vanilla Extract: Adds a depth of flavor and rounds out the taste of the syrup.

Tools

• Saucepan
• Whisk

How to Make Simple Homemade Chocolate Syrup

1. Combine the Dry Ingredients

In a medium saucepan, whisk together the cocoa powder, sugar, and salt. Make sure to break up any clumps in the cocoa powder to ensure a smooth syrup.

2. Add the Water

Slowly add the cup of water to the dry ingredients while whisking continuously. This will help to dissolve the sugar and cocoa powder and prevent any lumps from forming. Keep whisking until the mixture is fully combined and smooth.

3. Heat the Mixture

Place the saucepan over medium heat and bring the mixture to a boil. Stir frequently to prevent the syrup from burning or sticking to the bottom of the pan. Once it reaches a boil, reduce the heat to a simmer.

4. Simmer and Thicken

Allow the syrup to simmer for about 5–10 minutes, stirring occasionally. As it simmers, the mixture will thicken slightly. Remember, it will continue to thicken as it cools, so don’t worry if it seems a bit thin while it’s hot.

5. Add the Vanilla Extract

Remove the saucepan from the heat and stir in the vanilla extract. This step is crucial because the heat can cause the vanilla to lose its flavor if added earlier. Stir well to combine.

6. Cool and Store

Let the chocolate syrup cool to room temperature in the saucepan. Once cooled, transfer it to a clean jar or container with a lid. Store the syrup in the refrigerator for up to two weeks. Make sure to give it a good stir or shake before using, as it may settle over time.

Tips and Variations

• Feel free to experiment with the amount of sugar or cocoa powder to suit your taste preferences.
• For a flavored chocolate syrup, consider adding a hint of cinnamon, a splash of espresso, or even a pinch of cayenne pepper for a spicy kick.
• Try using maple syrup or coconut sugar for an even healthier option. Both of these can be used with the same measurement.

Frequently Asked Questions

Why is my chocolate syrup grainy? 
This can happen if the sugar doesn’t fully dissolve during the cooking process. To avoid this, make sure to stir constantly and allow enough time for the sugar to dissolve completely before bringing the mixture to a boil.

My syrup is too thick, what should I do? 
If your syrup ends up too thick, you can thin it out by adding a little more water and heating it gently until it reaches your desired consistency.

How can I make my syrup thicker? 
If you prefer a thicker syrup, simply simmer it for a few more minutes. Remember, it will continue to thicken as it cools, so don’t overdo it.

Serving Suggestions

Add a spoonful to a glass of cold milk, pour over homemade ice cream or pancakes or drizzle over your brownies for a decadent treat!

If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!

Homemade Chocolate Syrup

A simple, wholesome chocolate syrup made with just a few ingredients you likely already have in your pantry!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Cool Time 10 minutes mins

Total Time 25 minutes mins

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup water
• 3/4 cup cocoa powder
• 1 cup cane sugar
• 1/2 tsp salt
• 1 tsp vanilla

Method

 

1. In a medium saucepan, whisk together the cocoa powder, cane sugar, and salt. Break up any clumps in the cocoa powder to ensure a smooth syrup.
2. Slowly add the water to the dry ingredients while whisking continuously. This helps dissolve the sugar and cocoa powder, preventing lumps. Keep whisking until the mixture is fully combined and smooth.
3. Place the saucepan over medium heat and bring the mixture to a boil. Stir frequently to avoid burning or sticking. Once it reaches a boil, reduce the heat to a simmer.
4. Allow the syrup to simmer for about 5–10 minutes, stirring occasionally. The mixture will thicken slightly as it cooks. Don’t worry if it seems thin while hot— it will continue to thicken as it cools.
5. Remove the saucepan from heat and stir in the vanilla extract. Stir well to combine and enhance the flavor.
6. Let the syrup cool to room temperature in the saucepan. Once cooled, transfer it to a clean jar or container with a lid.

Notes

• Store in the refrigerator for up to two weeks.
• Stir or shake before using as it may settle over time.