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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.
Along with all the ice cream that everyone is making, this copycat Hershey’s syrup has become one of the most popular recipes on the website over the past few months. It’s been fun to see what we can make from home instead of immediately running to the store.
Homemade Chocolate Sauce
When I first made this, 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 chocolate sauce recipe many years ago and tried it within a few days of finding the recipe. This was exactly what I wanted!
The sauce is not overly sweet and it is smooth and rich in flavor. This is even 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. The fact it’s so incredibly easy to make means there is almost always a jar of this chocolate syrup in my refrigerator.
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.
Ice Cream Recipes
Pour this 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.
Pictured here is our much-loved Cookies and Cream Ice Cream, not to be confused with Oreo Ice Cream, which is a completely different kind of awesomeness. I recommend you try them both and pick your favorite.
Simple Homemade Chocolate Sauce
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- ⅛ teaspoon kosher salt
- ½ cup cold water
- 1½ teaspoons vanilla
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/20/12 – recipe notes and photos updated 3/9/23}
original recipe slightly adapted from and with thanks to Cate Linden
This is a really good chocolate source but how long is the estimated time this takes to thicken up in a fridge? Because I’m waiting for it to be ready but I’d like to know if I ever have to do it again. A great chocolate source perfect for ice cream sundaes and is much better than the shop’s source. It tastes like the source from a restaurant! Thanks so much for it, it helped me a lot!
I’ll have to give it a 5 star rating
Hi Mark! I’m glad you like the chocolate sauce so much. I’ve never timed it while cooling in the fridge. I typically use it while it’s hot and thinner off the stove and then refrigerate the leftovers.
Super cool!!!
I’m glad you like the sauce!
This is amazing!!! I’ve attempted other recipes but nothing beats this one-perfection!
Thanks for sharing 💜
I’m so glad you like the sauce, Bee!
I added 1/4 teaspoon of instant coffee which deepened the flavor even more. Don’t overdue it as it doesn’t take much coffee to really ramp up the flavor.
I’m glad you like it!
I LOVE this sauce! Thank you for such a delicious and simple sauce! Being of a Sicilian family, I love espresso, so I added 1 teaspoon of espresso coffee maker powder with the cocoa and sugar. It heightens the flavour of the sauce without adding a real coffee taste. Rich and deciding!!
I’m glad you’re enjoying the chocolate sauce, Nonna.
Love your recipe, can this be use as dipping sauce? Like for fruits & marshmallows?
Sure thing, Yani.
Will this pour through a squeeze bottle? Thanks!
Yes, it will work nicely that way, Sandy.
I really liked the recipe
I’m happy to hear it, Krystal.
so easy…so good
I’m glad you like the chocolate sauce, Tasman!
does this get too thick to pour out of the jar without reheating first? also does it have to be refrigerated?
It will thicken when cold, but it will still pour.
What do you mean by vanilla? Is that essence? Extract? Thanks!
Vanilla extract, Christine.
I have been trying for an hour to get recipe for chocolate syrup to use in place of a can of Hershey syrup in a brownie recipe
I hope your recipe will work for that
Karen
I hope you love it, Karen.
Loved this sauce! Can it be refrigerated only for 2 weeks? Can we keep it for longer if not warmed?
As long as it’s refrigerated it will keep nicely for at least a couple weeks, if not longer. We tend to eat ours faster than that, but there isn’t much here that is going to spoil in the fridge.
Would truvia work as a substitute for sugar in this recipe?
I have no idea as I have not tried that, Emily.
I really wanted chocolate syrup for my vanilla ice cream but was out and unable to go to the store so I googled chocolate syrup recipes and ran across this. I was skeptical at first but wow. I think I will never by store bought chocolate sauce again. Really hit the spot on my ice cream and I can guarantee this would make a delicious chocolate milk.
I’m so glad you like it, Holly.
SO SIMPLE EVEN A CAVE WOMAN CAN MAKE IT! I used Toll House cocoa, cut back the sugar to 3/4 C. and used some cold coffee in place of the water. What I got was a SMOOTH, CREAMY and super delish ice cream topping. I put mine into a squeeze bottle and just used that.
This is good for: Ice cream topping, chocolate malts and milk and well….it’s just GOOD and super simple…..have I said how simple this is? AND……ALL my best girls had to have this one. THANK YOU and sorry about the “small changes”. But mostly…..THANK YOU for this recipe!
I’m so glad you like the sauce!
Excellent! So creamy.
I’m so glad you like the chocolate sauce, Kay!
The recipe looks great! Can this be used to swirl through homemade no churn ice cream?
You bet, Michelle.
YOU are a lifesaver, Mary. I had my chocolate sundae all ready to go and then noticed i forgot to buy chocolate syrup. So I hopped online, found your recipe and mmmmmmmm, this is good…gotta go! Thanks!!!
YAY! I’m so glad you enjoyed it, Ed!
I’ve made this sauce three times so far. Has a great chocolate flavor, very easy and quick to make. Thanks for a wonderful recipe.
I’m thrilled you like the sauce, Kelly.