Easy Homemade Chocolate Syrup
This recipe keeps well in the refrigerator, so it’s easy to whip up a batch and grab a spoonful anytime a chocolate craving strikes.
Makesabout 1 cup
Prep2 minutes
Cook10 minutes
My grandma (who lived to be 97) was known to enjoy a bowl of ice cream for dinner later in her life every once in a while. And it was frequently topped with this very chocolate syrup. Now, I’m not saying this recipe is the key to longevity — but it sure will make life a little bit sweeter along the way, don’t you think?
The recipe — made with cocoa powder, sugar, butter, and cream — is easy and versatile. Plus, it keeps well in the refrigerator, so you can grab a spoonful anytime a chocolate craving strikes. The syrup is not only the perfect homemade ice cream topping, but it also can be whisked into milk to make a decadent glass of chocolate milk. In fact, you could even whisk it into warm milk for a rich mug of hot chocolate.
How to Serve Chocolate Syrup
Chocolate syrup can be served over ice cream, whisked into milk, or drizzled as a topping over your favorite dessert such a brownies or cheesecake.
How to Store Chocolate Syrup
Chocolate syrup should be stored in an airtight container in the refrigerator. It can be gently warmed on the stovetop or microwave to achieve the desired drizzling consistency before using.
Chocolate Syrup Recipe
This recipe keeps well in the refrigerator, so it’s easy to whip up a batch and grab a spoonful anytime a chocolate craving strikes.
Prep time 2 minutes
Cook time 10 minutes
Makes about 1 cup
Nutritional Info
Ingredients
- 1/2 cup
heavy cream
- 3 tablespoons
unsalted butter
- 1/3 cup
granulated sugar
- 1/3 cup
packed dark brown sugar
- 1/2 cup
unsweetened Dutch-process cocoa powder
- Pinch
kosher salt
Instructions
Place 1/2 cup heavy cream and 3 tablespoons unsalted butter in a small saucepan over medium heat. Heat, stirring occasionally, until the butter melts and the cream barely comes to a boil, about 3 minutes. Add 1/3 cup granulated sugar and 1/3 cup packed dark brown sugar and stir until dissolved.
Reduce the heat to low. While whisking constantly, add 1/2 cup unsweetened Dutch-process cocoa powder and a pinch kosher salt, and whisk until combined. Remove the saucepan from the heat and let cool for 3 to 5 minutes. Serve warm over a scoop of your favorite ice cream, or whisked into a glass of milk to create rich chocolate milk. As the syrup cools, the consistency will thicken. After 10 minutes, the texture will resemble brownie batter in thickness and color. Once it’s completely cooled, it will resemble a thick ganache.
Recipe Notes
Storage: Refrigerate leftover chocolate syrup in an airtight container for up to 2 weeks. The syrup will thicken in the refrigerator. Gently warm in the microwave or on the stovetop to achieve the desired consistency for an ice cream topping or chocolate milk.