You only need a few ingredients to make this Homemade Chocolate Sauce and it tastes better than any chocolate syrup you can buy at the store. Smooth, sweet, and incredibly chocolate-y, this is the chocolate sauce I tried for years to make.
Homemade Chocolate Sauce
I wanted a simple homemade chocolate syrup similar to Hershey’s syrup; something that I could use to make chocolate milk for my boys or use as an ice cream topping.
Over the past few years, I’ve made numerous chocolate sauces: rich creamy hot fudge sauces and basic melted chocolate sauces (i.e. Homemade Magic Shell).
I ran across this recipe many years ago and tried it within a few days of finding the recipe. This was exactly the chocolate sauce what I wanted!
This chocolate sauce is not overly sweet and it is smooth and rich in flavor. This is better than the Hershey’s syrup that I remember. I am excited to have this in the refrigerator now and I can hardly wait to make a treat with it after dinner tonight!
How To Make Chocolate Syrup
When I found this recipe for homemade chocolate sauce, it was almost too simple to believe.
No fancy ingredients, no dairy, just sugar, cocoa powder, and water. A pinch of salt and a tiny splash of vanilla finish it off perfectly.
This sauce tastes like Hershey’s syrup, only better.
Ice Cream Recipes
Pour chocolate sauce over the best and easiest Homemade Vanilla Ice Cream, Cherry Ice Cream, or Salted Caramel Ice Cream.
This Peanut Butter Ice Cream by Pint Sized Baker is begging for some chocolate sauce and I can’t wait to drizzle some chocolate sauce over this Take 5 Ice Cream Pie by Beyond Frosting.
Chocolate Syrup Recipe
- In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed.
- Add the salt and the water and bring to a boil over medium to medium-high heat.
- Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat.
- Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed.
Recipe slightly adapted from and with thanks to Cate Linden
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/8 teaspoon kosher salt
- 1/2 cup cold water
- 1 1/2 teaspoons vanilla
In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
- Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. Enjoy!
The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving.
This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.
{originally published 4/20/12 – recipe notes and photos updated 8/14/18}
Barb Hagan says
Amazing chocolate sauce. Served it this weekend over sweet crepes filled with chocolate hazelnut spread, sliced bananas, strawberries marinated for four hours in Grand Mariner, then topped with ice cream and chocolate sauce. My guests were literally licking their plates. Better than any store-bought sauce I have tried. Thank you!
Mary Younkin says
That sounds incredible, Barb!
Joseph says
I have made and used this sauce for two years. I would suggest to all that it is crazy to buy chocolate sauce, this is so much easier and seems to last for ever!! good luck!!!!
Mary Younkin says
I’m so glad you love it, Joseph! That’s what I think as well. It’s just so easy to make!
Gail says
I just made this sauce and it’s the best !
Mary Younkin says
Yay! I’m glad you think so. We love it, Gail!
Jessica D. says
Great recipe! Simple and delicious! My boys said their hot chocolate with this sauce was even better than the store bought sauce! Thank you!
Mary Younkin says
That’s awesome to hear, Jessica!
Kat says
Hi, vanilla extract or vanilla essence? Thank u!
Mary Younkin says
I use vanilla extract, Kat.
Lanie says
Made a few times and have tweaked it a touch with milk or heavy cream instead of water and half c sugar, half c cocoa powder. Sometimes I add a dash of chili powder or a tbsp of espresso depending on what it’s being used for.
I also toss a pat of butter in at the end with the vanilla.
Oh! A heaping tbsp of peanut butter us a very nice touch mixed in esp over vanilla ice cream. Yum!
Mary Younkin says
I’m loving all those variations, Lanie! I’m so glad you’re enjoying the chocolate sauce.
Amy says
I just made this. It is absolutely delicious ! So easy. No need to buy sauce when can whip this up in no time
I used 3/4 cup of sugar as that is all I had at hand.
Mary Younkin says
I’m so glad that you’re enjoying the chocolate sauce, Amy.
Dawn Williams says
This has been my go-to chocolate syrup recipe since finding it solve time ago. Everyone loves it!
Mary Younkin says
I’m so happy to hear that you enjoy the chocolate sauce, Dawn!
Diane says
Great choco sauce. Thanks
Mary Younkin says
I’m so glad that you’re enjoying it, Diane!
Luna says
THE BEST CHOCOLATE SAUCE EVER!!!
You say that it can be poured into a container and kept in the fridge. Mine didn’t even make it to the fridge!
Mary Younkin says
I am absolutely thrilled that you loved it, Luna!
Jeanne Cho says
Can you substitute cacao powder for cocoa powder?
Mary Younkin says
I’ve never used cacao powder, Jeanne. However, to the best of my knowledge, it should work fine.
Claudia says
I plan to make this again but wonder what I did wrong to have it go grainy when it was refrigerated. Not held at boiling long enough?
Mary Younkin says
The sugar might crystallize in the refrigerator, but the sauce typically will smooth out when reheated, Claudia.