Chocolate Sauce at Home
Chocolate Sauce at home. Tastes better than store bought and a fun little finisher to top your dessert.
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.
Easy Chocolate Sauce at Home
Over the past few years, I’ve made numerous chocolate sauces: rich creamy hot fudge sauces and basic melted chocolate sauces (i.e. Magic Shell).
I ran across this recipe many years ago and tried it within a few days of finding the recipe. This was exactly the chocolate sauce that I wanted!
This chocolate sauce is not overly sweet and it is smooth and rich in flavor. This is 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.
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 the pint size is begging for some chocolate sauce and I can’t wait to drizzle some chocolate sauce over this.
Pictured here is our much-loved Cookies and 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.
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.
Recipe slightly adapted from and with thanks to Cate Linden Prep Time 15 minutes. Total Time 15 minutes Servings 7 (2) ounce servings, calories 127cal
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/8 teaspoon kosher salt
- 1/2 cup cold water
- 1 1/2 teaspoons vanilla
- 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!
The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving.
This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.
Calories: 127kcal | Carbohydrates: 32g | Protein: 1g | Sodium: 43mg | Potassium: 93mg | Fiber: 2g | Sugar: 28g | Calcium: 8mg | Iron: 0.8mg
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