Description
This easy chocolate sauce is perfect for ice cream, chocolate milk, and so much more. It’s like homemade Hershey’s syrup!
Ingredients
Scale
- 1/2 cup (40 grams) unsweetened cocoa powder (regular not Dutch processed)
- 1 cup sugar (200 grams)
- 1/8–1/4 teaspoon kosher salt
- 1/2 cup water (or milk)
- 2 teaspoons pure vanilla extract
- Optional: 1 Tablespoon butter
Instructions
- Mix The Dry Ingredients. Add cocoa powder, sugar, and salt to a small saucepan. Whisk to combine.
- Add Water Or Milk. Pour in the water or milk and whisk until smooth.
- Bring To A Simmer. Stir the chocolate mixture over medium heat until it just begins to boil, then reduce the heat to a simmer. Simmer the chocolate syrup 2-3 minutes, or until it thickens slightly and there are no lumps remaining.
- Stir In The Vanilla. Remove the saucepan from the heat and stir in the vanilla (and the butter, if using). Note that the chocolate syrup will look quite thin at this point. This is normal! It will continue to thicken as it cools, but will remain easily pourable.
- Cool & Store. Allow the chocolate syrup to cool a bit, then transfer to a glass jar to store. Chocolate syrup will keep in the fridge 1-2 weeks. (1 week if you used milk.)
Notes
- Cocoa. I recommend regular, natural cocoa powder rather than Dutch-Processed cocoa powder, since it gives the chocolate sauce a more classic taste. If you prefer dark chocolate sauce, you can absolutely use half of each or all Dutch-processed cocoa.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
