Chocolate Syrup Recipe

Chocolate Syrup

1. 1

   Combine dry ingredients

   In a medium saucepan, whisk together 1 cup unsweetened cocoa powder and 1 cup granulated sugar until evenly combined and no lumps remain. If using instant coffee/espresso powder, add 1 teaspoon now and whisk to distribute.

2. 2

   Add liquids and dissolve

   Add 1 cup water and 2 tablespoons light corn syrup to the cocoa-sugar mixture. Whisk well to make a smooth, slightly thin slurry with no dry pockets.

3. 3

   Heat to dissolve and thicken

   Place the saucepan over medium heat. Cook, stirring constantly with a whisk or heatproof spatula, until the mixture comes to a gentle simmer. Once simmering, reduce heat to low and continue to simmer for 2 to 3 minutes, stirring frequently, until the syrup slightly thickens and all sugar is dissolved. Do not boil vigorously or scorch.

4. 4

   Finish and flavor

   Remove the pan from heat. Stir in 1 teaspoon vanilla extract and a pinch of fine salt. Taste and adjust: add an extra pinch of salt or 1/4 teaspoon more vanilla if desired.

5. 5

   Cool and store

   Allow the syrup to cool in the saucepan for 10 to 15 minutes, then transfer to a clean glass jar or squeeze bottle. The syrup will thicken further as it cools. Store refrigerated for up to 2 to 3 weeks. Re-warm gently in the microwave or in a warm water bath if it becomes too thick to pour.

6. 6

   Usage notes

   Shake or stir before using. Use for drizzling over ice cream, mixing into milk for chocolate milk, flavoring coffee or desserts. Adjust thickness by adding a tablespoon of hot water to thin or warming briefly to loosen.