As a kid, I did not like chocolate syrup. I don’t know what turned me off about it, but I just didn’t go for it.  I loved chocolate, just not chocolate syrup.  However, today, I understand and appreciate what a wonderful thing chocolate syrup can be. Rather than buy it in the store, the little time it takes to make it yourself is worth the effort.  Once you start making it, you will never go back to store bought again.  Try storing it in a squeeze bottle so you are ready for any chocolate syrup emergencies.   They can happen.  It also goes great over our vanilla ice cream.

Prep Time: 2 minutes
Cooking Time: 8 minutes
Yield: about 1 1/2 cups


3/4 cup cocoa powder
1 cup sugar
Pinch of salt
1 cup boiling water, divided
1 1/2 tsp vanilla extract


1.  In a small saucepan, whisk together the cocoa, sugar and salt.

2.  Add 1/2 cup of boiling water and stir to make a uniform mixture.  Let this sit for 4 minutes to allow the cocoa to bloom.

3.  Add the remaining boiling water and whisk it all together.

4.  Bring to a simmer over medium heat.  Simmer for 2 minutes, stirring occasionally with a silcone spatula. Make sure to scrape the bottom of the pan to prevent any cocoa from sticking and burning.

5.  Remove from heat and stir in the vanilla.

6.  Let cool and store covered in the refrigerator.