Homemade Chocolate Syrup is incredibly easy to make and trust me it rivals or dare I say doesn’t come even close to anything you’ll buy at the store. You can literally whip up chocolate syrup using this recipe in 5 minutes and that includes prep time. That’s how quick and easy this Homemade Chocolate Syrup recipe is.
God knows how much I hate those store-bought chocolate syrups. With less than 5% cocoa, it is just full of artificial flavors, emulsifiers, liquid glucose, thickeners, artificial colours and as if liquid glucose was not enough, the second main ingredient in these syrups is Inverted sugar. What a whole lot of crap! And they don’t even taste authentic.
I made this chocolate syrup some 4 years back because I wanted something chocolatey to go with my waffles. I was surprised to see how unbelievably delicious, smooth, sweet and chocolate-y it turned out to be. I just couldn’t stop myself from licking it from the spoon.
When I found this recipe, it was just too simple to believe. No fancy ingredients required. It is dairy free and gluten free. Looks like store bought syrup but tastes way better. It is perfect to add to a plate of Fluffy Buttermilk Pancakes.
Difference between Chocolate Syrup and Chocolate Sauce
If you find yourself confused between the two, you are clearly not alone. They have a lot in common from their appearances and use, whether drizzled over sundaes, pancakes, waffles or bread pudding. They both are often used interchangeably. It all comes down to viscosity. Chocolate syrup is thinner than chocolate sauce. Syrup is mostly created with cocoa powder, water and sugar whereas sauce has cream, butter and sugar, giving it more richness.
Recipe: makes 90 ml or 3 ounces
Ingredients:
- Unsweetened Cocoa/Cacao powder: 1/4th cup
- Sugar: 3 tbsps or as per taste
- Water: 100 ml
- Instant Coffee: 1 tsp
- Pure Vanilla extract: 1/2 tsp
- Coconut oil: 1 tbsp
- Salt: a pinch
- Dark Chocolate (70%): 25 grams
Method:
- In a pan mix together cocoa powder, sugar, salt and instant coffee. Now add water and bring it to boil while whisking continuously till everything incorporates. Use a wire whisk.
- Cook for 2 minutes on low flame while stirring continuously. Stirring is important to avoid grainy syrup.
- Take it off flame. Then add coconut oil, vanilla extract and dark chocolate and whisk till chocolate melts.
- Allow it to cool. Transfer it in a glass jar. Refrigerate for 30 minutes before using. It tastes even better the next day.
Notes:
- The chocolate syrup will be thin when it finishes boiling. But it will thicken quite a bit on cooling and even more after refrigeration.
- It will last you a week or 10 days in refrigerator.
- The taste of this sauce will depend on the quality of cocoa powder and dark chocolate you will use. So use good quality cocoa powder & dark chocolate.
- This recipe gives 3 ounces but it can easily be doubled or tripled.
- You can add more sugar if you like. I like it bitter sweet.
How you can use it
- Pour it over icecream, pancakes or waffles
- Stir it in milk
- Drizzle it over brownies
- Make chocolate trifle
- Use it as a dip for fruits
Enjoy. 😊
