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Chocolate Syrup
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Prep
5 minutes
Cook
15 minutes
Total
20 min
Serves
about 480 ml (2 cups)
Glossy, dark, and deeply chocolatey, a quick stovetop syrup that's richer than anything out of a squeeze bottle. Four ingredients and done in under 20 minutes.
Ingredients
- 240 ml (1 cup) water
- 100g (0.5 cup) sugar
- 60g (0.67 cup) cocoa powder
- 1.5g (0.25 tsp) salt
- vanilla extract (to taste, optional)
Instructions
- 1Combine water and sugar in a small saucepan over medium heat.
- 2Bring to a boil, stirring to dissolve the sugar.
- 3Reduce to a low simmer.
- 4Whisk in cocoa powder and salt.
- 5Simmer, whisking steadily, for 10 minutes until slightly thickened.
- 6Remove from heat. Add vanilla if using. Cool before storing.
Cook's Note
The syrup thickens more as it cools, pull it off the heat when it still looks a little thin. If it cools too thick, whisk in a tablespoon of warm water.
How to Use This
Drizzle over plated desserts just before serving. Use a squeeze bottle for clean presentation.
Why This Foundation Works
Dissolving the sugar in water first prevents lumps when the cocoa goes in. Simmering after adding the cocoa cooks off the raw cocoa taste and concentrates the syrup to a smooth, pourable consistency.
Make It Yours
- Add a pinch of cinnamon for a Mexican chocolate flavor
- Use dark cocoa powder for a more intense, less sweet syrup
- A splash of espresso deepens the chocolate flavor
- Add a tiny pinch of cayenne for a spicy version
Leftover Strategy
Store in a sealed container or squeeze bottle in the fridge. Keeps 2 weeks. Warm briefly before using if it's too thick.