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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
So easy! So delicious! Ty!
I’m glad you like the chocolate sauce, Omar.
Just the recipe I’ve been looking for….simple and delicious! And you’re right, better than any Hershey’s. Don’t have to go to Trader Joe’s to avoid corn syrup.
I’m glad you like it, Lisa!
made this today for the first time and WOW! So simple to make, just beautiful in texture, flavor and consistency…….how did I not find this recipe and make it sooner? Thank you for this recipe- I will use it often in the future
I’m so glad that you like the chocolate sauce, Susan.
I am on a keto diet and sustituted the sugar with 25 packets of sweet n low. A little bitter but not horrible. Tasted great in my mocha frappee.
Glad you liked it, Kathy. You might try Swerve next time as a substitute too. I’ve used it successfully in the past.
I’ve been making this choco sauce for 50 years! Really! My Mom used to make it and I carried on. We couldn’t afford storebought’ sauce. It’s still the best. Yesterday, Sunday Family Dinner, good vanilla ice cream, grilled peaches, from the backyard tree and a drizzle of warm choco sauce. oMG!!
This is awesome, Janis. I’m so glad that you love it!
My first homemade chocolate sauce and it was fabulous! Had it over a slice of homemade pound cake and plain vanilla ice cream…wicked good. Thank!
I’m so glad that you like the chocolate sauce, Jewell.
Can I reduce the sugar to 1/2 cup and keep the rest of the ingredients the same?
I’ve never tried that, Sarah. I’m not sure how well it will thicken that way.
This chocolate sauce was incredibly easy and hella delicious – I used it to make lamington-style snowballs, with Vanilla mousse in the middle.
This choc sauce recipe is officially my #1 go-to.
Thanks for Sharing 🙂
With Love, from Cape Town
I’m thrilled that you’re enjoying the chocolate sauce, Liyah!
Delicious. But somehow a little amaretto dribbled in. Umm. Thanks
mmmmmmm that’s my kind of addition, Cindy!
Super easy to make, I was surprised , and just did it for the first time, and it came out great. Awesome recipe. I might “tweak” it to my liking a bit in the future, but again, great one.
I’m so glad you like it!
Hi, where it says to reheat before serving dies that make it very thin again or does it stay thicker?… Thanks
It will thin out a bit, but will still be thicker than when it finishes cooking, Charlotte.
I boiled it just a bit longer than 30 seconds (1-2 minutes) and it made a nice thick sauce. Perfect.
I’m thrilled that you’re enjoying the sauce, Kristy.
So easy to make and delicious. Also no comparison to taste of store bought topping! Will keep this recipe and make again.
I’m so glad that you like it, Anna!
Substituted the water for heavy cream! So delishous!
Mmmm, I bet that was delicious, Collin!
Good bye to Hershey’s chocolate syrup with the first 3 ingredients listed as: “high fructose corn syrup, corn syrup, water”! This is a fabulous recipe. I adjusted sugar to be less and less water, so know it’s very forgiving. With more cocoa even better! Thanks for this recipe!
Looking forward to making this as it looks so easy. My question is what kind of cocoa powder do you recommend, Dutch processed or not? Or does it not matter? Thanks!
Either one will work nicely for this recipe, Lisa.
Better than store bought and so easy. Thank you.
I’m so glad you like it, Stacey!
This absolutely amazing! It was super simple to make. I will never buy store Chocolate syrup from the store. Thanks so much for this recipe!
I’m so glad that you like it!
Amazing and easy! This is a perfect chocolate syrup!
I’m happy to hear that you’re enjoying the syrup, Stacey!
Absolutely superb! I made it exactly as per the recipe, but then stirred in a dollop of Nutella and a small dash of whisky while it was cooling down. After cooling I refridgerated it till the next day (Xmas lunch) and took it out of the fridge in time to warm up to room temperature. I did not heat it up prior to serving because I wanted to maintain the thicker tecture. Served on a good quality Vanilla ice cream it was a killer dessert!
I’m so glad that you like it, Jacques!