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
{originally published 4/20/12 – recipe notes and photos updated 3/9/23}
original recipe slightly adapted from and with thanks to Cate Linden
Mary Ann Packer says
Is reheating necessary? Is it okay to take out of refrigerator and use immediately?
Mary says
It will be very thick after being refrigerated. You could set it out on the counter, but I have no idea how long it might take to become pourable again.
Megan says
I used mine straight out of the fridge this morning and it was fine!
Mary says
I’m so glad you like it, Megan!
Leslie says
This is really delicious, simple, and easy to make. It has a nice texture/thickness for ice cream, cake drizzle or for brownies. I had been looking for a great tasting chocolate syrup to avoid the corn syrup based retail products. Also an advantage that this does not have dairy and dissolves nicely to make a shake or chocolate milk. I think I might make some and give in pretty jars for Christmas. I used a good dark cocoa and the taste was better than name brand syrups from the store. Thanks for sharing this recipe.
Rachel says
I found it to be thick and very powdery. I think the amount of cocoa powder is making it powdery.
Mary says
Did the cocoa powder not dissolve completely? It shouldn’t be powdery at all.
Dean says
Why would this only last 2-4 weeks in the fridge? Seems like, given the ingredients list, it would have an extremely long shelf life?
Anyone have any thoughts on that?
Charles Pozzi says
Where is the recipe?
Mary says
If you scroll down to the bottom of the post, it’s there.
Ann says
I make mine right in the jar! First, make a simple syrup. Put your jar with the water in the MW to heat it. Use a large enough jar so the water only comes up halfway. It only has to get hot enough so the cocoa will dissolve. Add some of the cocoa and shake. Do this for the remaining cocoa then sweeten with the simple syrup.
gabby says
can the sauce be made in a very large batch and frozen? or will freezing damage or separate it in any way. trying to see if itll have a longer shelf life if i freeze it
Mary says
I’ve never tried doing that, Gabby. It’s worth trying.
Ryan Whiteley says
Because of the high sugar content, it will keep for an incredibly long time in the fridge. Like years. You shouldn’t have a problem freezing it, either, but it will make it difficult to use since you’ll need to heat it before using it.
Christy says
This is the homemade best chocolate sauce and was just as quick and easy as the instructions say! It came out just thick enough with just the right amount of sweetness. I can even share this with my lactose intolorent friends. Thank you for sharing.
Mary says
I am thrilled that you are enjoying the chocolate sauce, Christy!
Megan says
Love the simplicity of this sauce and the consistency is perfect, even straight out of the refrigerator. It’s almost too rich for my taste though – next time I’ll use dark cocoa and less sugar too. Very decadent and delicious!
Mary says
I’m glad you’re enjoying the chocolate sauce, Megan!
Pat K. says
I made this chocolate sauce and it was great!. I put it on ice cream, so there goes my diet. Seriously good stuff!
Mary Younkin says
I’m so happy you like it, Pat!
Susan says
Delish!!! I used milk instead of water for a bit more richness!
Mary Younkin says
I bet that was delicious, Susan!
Mrs shakes says
Any ideas why mine gets kind of thick and grainy after refrigeration? Not sure what I’m doing wrong. :/
Mary Younkin says
It should smooth out when you reheat it.
mary says
I added a tsp of espresso powder and it took it over the top good!!
Mary Younkin says
Oh! I love that idea, Mary. I’m glad you’re enjoying the chocolate sauce.
Reese says
Ooh! Jamocha sauce! Wish I had thought of that. GREAT imdea.
Reese says
Okay. stop whatever you are doing. check the kitchen to make sure you’ve got everything you need for this sauce. It is the perfect sauce for ice cream, cake, or anything else that begs that extra little taste of chocolate. So easy and quick to prepare. I added a tablespoon of real butter for an extra touch of richness but this is the sauce I’ve been hoping to find for years… ever since I started making homemade ice cream. Definitely a five star special.
Mary Younkin says
I’m so very happy you’re enjoying the chocolate sauce, Reese!
paula says
Really an sauce and so chocolate!! A+++
Mary Younkin says
I’m so happy you love it, Paula!
Debbie Thompson says
I just tried this chocolate sauce recipe on my Cashew Ice Cream, topped by pecans and blueberries! A really good 4th of July treat!
I used Swerve sugar replacement instead of sugar-it tasted great! You are correct; very easy recipe to make and taste so good! I won’t have to buy any from the store again! Thank you!
Mary Younkin says
I’m so happy that you love the chocolate sauce, Debbie!
Michele says
Thanks for a revisit to my childhood. Chocolate dope is just the best over homemade ice cream. “Cashew ice cream”? Oh….I’m in heaven. Please post recipe. Assuming using roasted ‘chews?
Mary Younkin says
I’m so glad you like the chocolate sauce, Michele.
Astrid says
Quick question…how long can this store for in the fridge?
Mary Younkin says
This should be fine for at least a week, Astrid. (To be honest, I’ve kept ours for longer than that, but I always err on the side of caution when offering a time frame.)
Beth says
Fantastic! I halved the recipe and it worked just fine. I love the idea of not buying a plastic bottle of syrup when I have cocoa powder in the cupboard. I personally recommend Penzey’s Natural high fat cocoa, which is what I used. The sauce was the perfect accompaniment to a slice of GF cheesecake with fresh cherries on top. 👍🍫❤
Mary Younkin says
I’m so happy you like the chocolate sauce, Beth! We just made a batch of it again this week too.
TERI BARTH says
That is the best chocolate sauce I have ever made!!!!! Thanks for sharing:)
Mary Younkin says
I’m so glad to hear that you’re enjoying it, Teri!
Michele Platt says
Looking for a quick chocolate sauce to drizzle on my Chocolate Fudge Cake with Cream Cheese Frosting.
Found this recipe and it is very good.
Mary Younkin says
I’m so glad that you like it, Michele!