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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
Can you substitute the cup of sugar with 1/2 cup of Truvia?
I’ve never tried that myself, Mary, so I have no idea who it might work.
What would happen if milk was used in nstead of water? Other than an increase in fat and calories which I don’t care because its DESSERT. LOL!
I’m guessing that the milk will work fine, Chris. However, it will not keep for as long in the refrigerator.
I made this to put over homemade vanilla ice cream…..the ice cream was great but this chocolate sauce took it to a whole other level. So easy and sooo delicious. Thanks for the recipe miss Mary, it’s a 10 out of 10!!
I’m so happy to hear that you love the chocolate sauce, Monica!
How can I store it and for How long?
This will keep nicely in the fridge for a week or two at least, Akanksha.
Super simple and my husband loves it for his mochas at home. I didn’t save the recipe the first time and have been hunting for it for a few weeks now. Glad I found it again! Definitely saved it this time. Might try dark chocolate next time!
I’m so glad that you like the sauce, Kelly!
Do you think I could substitute unsweetened ‘cacao’ powder for the unsweetened cocoa powder?
That will work fine, Julie.
I have never liked the store bought chocolate syrup. It just didn’t have that fresh flavor. We found your recipe and put it on our banana splits and it was “YUMMY!!”” thanks so much for this very simple, great tasting syrup.
I’m so glad that you like the syrup, Patsy.
Rich, yet not overpowering. Delicious, cheap and easy to make, store-bought chocolate sauce has nothing on this homemade version. Bet a couple of drops of some kind of liqueur wouldn’t hurt either. Thank you for the recipe!
So glad you like the sauce, Isabel.
Found this recipe while looking for a quick chocolate sauce and decided to give it a try sans refined sugar (which I do not eat). Subbed out cane sugar for coconut sugar (1 for 1) and followed the rest of the recipe exactly. This recipe resulted in a chocolate sauce that reminded me of every amazing sundae I had as a child–only better!! Will def pass your website along and cannot wait to try out more of your recipes. Thank you so much!
I’m glad you like it!
Loved it! Awesome with pancakes too!
I’m thrilled that you are enjoying the chocolate sauce, Urooj.
I made this today and it was silky smooth, I used it in homemade ice cream. Can I use it to bake Brownies please?
I have no idea how that might work, Yeni.
Delicious recipe!!! I used Hershey’s cocoa and one tablespoon added into the half of a cup of Hershey’s extra dark cocoa and a pinch of instant coffee….sooooo good!!!😋😋😋
I’m so glad that you like the sauce!
Is this the same as chocolate syrup?
Yes, this tastes like Hershey’s syrup, Miara.
does it have to be that certain salt?
Kosher salt is larger than table salt, Jack. So, you can use table salt, but only half as much or it will wind up tasting salty.
Question, please.
Will this stay liquid on ice cream or will it congeal the way ganache does when it hits the cold?
Many thanks!
Mac A.
It stays fairly liquid, Mackenzie.
how much time do we let it cooking while stirring?
Once it comes to a boil, you’ll reduce the heat to a simmer and then it only needs to simmer for 30 seconds, Ame.
Very good Chocolate sauce overall. Just a suggestion, I added a dash of cinnamon to give it more depth of flavor! Great recipe!
I’m glad you like it, Valentina!
Just discovered this recipe! Thank you for sharing!
I’m so glad you like it, Jennifer.
Wondering if you could replace the cocoa powder for something like chocolate chips
I haven’t tried that with this recipe.
Wow!
I’m glad you like it, Barbara!
I was so excited to find a chocolate sauce that was easy and not loaded with cream! But I’m disappointed in how thin it is. Is simmering it 30 SECONDS correct? I thought maybe that was a mistake, and a longer simmer would reduce it more.
Yes, you can simmer it longer, Catherine. It will also thicken as it cools.