Quick & Easy Homemade Chocolate Syrup

Ideal for serving ice cream, pies, milkshakes. This is a very simple recipe for making syrup, which will become a lifesaver when decorating various dishes. You can pour it over scoops of ice cream, a slice of pie or any other baked goods. In addition, it will also add a chocolate taste to any dish.
cook time: 45 min
Caleb Huxley
Quick & Easy Homemade Chocolate Syrup

Nutrition Facts (per serving)

239
Calories
2g
Fat
53g
Carbs
3g
Protein

Ingredients (1 portion)

Basic:

Salt (1 pinch) to taste
Sugar 150 g
Water 120 ml
Vanillin 0.5 g
Cocoa 35 g

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients and utensils (pan/ladle, whisk, spoon, knife). Take a small saucepan or ladle in which you will cook the chocolate syrup. Carefully transfer the cocoa from the pack into it, do not pour it in, just transfer it, since it is a powder and dust will rise when pouring it in. Now also carefully pour water into the container with cocoa.

Step 2

Step 2
Place the pan/ladle with the contents over medium heat. Using a whisk, constantly stir the contents of the heated container, bringing the mixture until the cocoa powder is completely dissolved.

Step 3

Step 3
As soon as the cocoa has dissolved and the mass has become homogeneous, without removing the container from the stove, add granulated sugar. Just as in the previous step, continue to mix all the ingredients, stirring them constantly with a whisk, and bring the mixture to a boil.

Step 4

Step 4
Once this has happened, add the remaining ingredients, namely salt and vanilla. Since you need to add just a little vanillin, it is most convenient to use a knife with a blunt end, scooping just a little vanillin onto its tip and then adding it to the syrup being prepared. Continue cooking the syrup for 3 minutes (it should be simmering). Then remove the container with syrup from the stove. The syrup is ready.

Step 5

Step 5
All that remains is to cool it down. You don’t need to do anything special for this, just leave it to cool at room temperature. Then, pour the now cooled chocolate syrup into a bowl (if you plan to use it right away) or into a jar (if you are preparing it for future use). Store the syrup in the refrigerator. The shelf life of this syrup is about 3 months.

Step 6

Step 6
This chocolate syrup goes well with many dishes because it has a classic taste, nothing exotic. It is well suited for soaking cakes, is an excellent topping for desserts, and even as an additive to milk — so now children don’t even need to be forced to drink it, they will ask for it themselves ;)

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