Easy Homemade Chocolate Syrup

published Jan 19, 2022
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.

Makesabout 1 cup

Prep2 minutes

Cook10 minutes

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A bowl of vanilla ice cream with chocolate syrup and a silver spoon on the side.
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

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.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

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

  1. 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.

  2. 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.