Silky Chocolate Syrup (Printable Version)
Silky chocolate syrup perfect for drizzling, stirring into drinks, or dessert toppings.
# What You Need:
→ Dry Ingredients
01 - 1 cup granulated sugar
02 - 1 cup unsweetened cocoa powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup water
05 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - In a medium saucepan, whisk together granulated sugar, cocoa powder, and salt until evenly blended.
02 - Gradually add water to the dry mix, whisking continuously until the mixture is smooth and free of lumps.
03 - Place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring constantly.
04 - Allow the syrup to simmer for 2 to 3 minutes, stirring continuously until it slightly thickens.
05 - Remove the saucepan from heat and stir in the pure vanilla extract thoroughly.
06 - Let the syrup cool for 10 to 15 minutes before transferring it to a clean, heatproof jar or bottle. Refrigerate after cooling.
# Expert Tips:
01 -
- You know exactly what's in it, no mysterious additives or thickeners lurking in the label.
- It comes together faster than you can heat milk, so weekday hot chocolate stops being a compromise.
- The flavor is so much deeper than bottled versions because the cocoa powder stays suspended, not settled at the bottom.
02 -
- The syrup will seem thin while it's hot—this is normal and intentional, because it thickens noticeably as it cools, so don't panic and keep simmering or you'll end up with something that sets like fudge.
- If you see little cocoa specks floating on top after it cools, give it a vigorous stir or blend it with an immersion blender before storing, and it'll come out perfectly smooth every time you use it.
03 -
- If your syrup does seize or separate, whisk in a tablespoon of hot water and let it sit for a minute—cocoa powder is forgiving, and a little patience brings it back.
- Make a double batch and store it in a squeeze bottle; it pours like store-bought but tastes like something made with actual love.