Homemade Chocolate Syrup

I have decided to set myself a mini challenge for the next few weeks, to bake using chocolate. A strange thing to say considering its chocolate, but I honestly don’t use it very much. I am very much a fruit or caramel or spice kind of girl, when the dessert trolley comes my way I’ll always look for the fruitiest option, and bypass the chocolate cake all together. So I’m going to explore my chocolate options for the next few weeks and see what I come up with. Don’t get me wrong I do like chocolate very much and enjoy eating it in bar form a lot!

We all love a bit of chocolate; we can’t help ourselves there is just something that calls to us when the word chocolate is mentioned.

an open jar of homemade chocolate syrup

I don’t eat a lot of it but when I do I like it to be good quality and versatile. Chocolate is becoming expensive these days and I want it to be multi purposeful I want my moneys worth. And this baby delivers

:)

an open jar of chocolate syrup

Homemade chocolate syrup was like a revelation to me when making it I didn’t think I’d have much use for if apart from putting it on ice cream.

chocolate syrup on vanilla ice cream

And oh boy is it good on ice cream! As an ice cream sauce it is amazing, bring a real chocolate hit to vanilla ice cream, up the chocolate flavour in chocolate ice cream or give coffee ice cream a mocha twist. Whatever wonderful flavour ice cream combination you can think of, a little chocolate sauce really blings the dish up.

chocolate syrup

But it has so many more applications it can be used for, added to coffee its like having an easy homemade mocha,

chocolate syrup with a black coffee

For the kids, or adults who are still really big kids it makes a really good chocolate milk and you know what’s gone into it as you have made it so you don’t have to worry about mystery chemicals being fed to you kids.

chocolate milk made with homemade chocolate syrup

Also who doesn’t love chocolate milk now and again?

:)

a shot of chocolate milk from above

There are so few ingredients in this and it can be made in 10 minutes. A jar of this homemade chocolate sauce can be kept in the fridge for up to 6 weeks, yeah good luck on keeping it that long! And it would also make a really good foodie gift for any time of the year.

chocolate vodka

And one for the adults here, if you fancy being a little naughty when the kids have gone to bed or when friends are visiting this makes a really good chocolate martini.

Just pop a couple of glasses in the freezer for at least 15 minutes and grab a cocktail shaker, or a really large glass and a side plate to cover the top.

Half fill it with crushed ice and add,

  • 4 measures of the chocolate syrup (about 8 tablespoons)
  • 4 measures of gin or vodka (about 8 tablespoons)
  • 2 measures of vermouth (about 4 tablespoons)

A measure in the UK is usually 25 millilitres

And shake well. Pour into the frozen glasses and dust with cocoa powder.

This will make 2 large martinis. Extra ice is optional.

a shot of the chocolate vodka from above

So on to this simple homemade chocolate syrup.

*Measurements in cups is a guide this recipe was made using metric weight*

Homemade Chocolate Syrup
 
Prep time
Cook time
Total time
 
A devine liquid chocolaté with a multitude of uses.
Author:
Recipe type: Sweet/Candy
Cuisine: British
Serves: 1 litre / 1 medium jam jar
Ingredients
  • 110 grams good quality cocoa powder, (a scant 1 cup)
  • 215 grams sugar, (a scant 1 cup)
  • 240 millilitres water, (1 cup)
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
Instructions
  1. Place all the ingredients in a pan together and over a medium heat mix everything together until the sugar has melted and everything is incorporated.
  2. Once done allow the syrup to cool for 10 minutes in the pan. Once the time is up pour the chocolate syrup into your chosen jar or bottle.
    an open jar of chocolate syrup with a spoon in it
  3. *Just a quick note the first time I made this I used an old wine bottle for storage and when I went to use it, it wouldn’t pour out of the bottle it had formed a skin. Panic not if this happens to you, just add 2 tablespoons of boiling water to the bottle and give it a gentle swirl or stand the bottle in warm water for a minute or two. I keep mine in an old jam jar now and I have never had this problem again.

Author: Emma

I make, photograph and write every post on Bake The Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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13 Comments

    • Hi Miranda, glad you like the recipe, I too am a huge fan of quick simple recipes that have loads of uses. I’m slowly converting all my recipes to cup measurements as I know a lot of people don’t use kitchen scales and I want to try and make my recipes easy for all to follow :)

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  1. This chocolate syrup looks divine! It would go so well over ice cream and so many other treats. Love that it doesn’t require too much effort too, thanks for sharing Emma:)

    Post a Reply
    • Hi Kelly, thank you, it is a wonderful recipe as it is so quick and easy to make. It was really good on vanilla ice cream and I’ve also drizzled it over cake :) it was good!

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  2. Oh, this is so naughty! Chocolate booze indeed! You are a bad, bad woman (but in a good way). LOL.

    Post a Reply
    • Hi Louise, lol I couldn’t resist trying a little of it in a boozy cocktail! It was lovely mind you 😉

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  3. Hi there! This sound so simple and I plan on trying it soon.
    I was just wondering though how to store it, and how long it generally will keep for?

    Post a Reply
    • If I had actually read the entire post not just the recipe i would have seen that already! Sorry!!

      Post a Reply
      • Hi Melissa, no worries we have all made that mistake before :) I hope you do make it and enjoy it, its super yummy on ice cream and really good in coffee.

        Post a Reply
  4. Hey! I was wondering if you could use chocolate chips instead of cocoa powder and how much you would need?

    Post a Reply
    • Hi Kay, thanks for stopping by. I’ve never made it with chocolate chips before in theory it should work if you have enough liquid to keep the chocolate liquid. I wouldn’t like to say how many you would need to use. It’s something I would like to try out just to see if it could work. You would need to experiment, if I get a chance I will try it out one day and let you know. Good luck if you do try it and it works, let me know how you get on :)

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  5. Truly this warms my heart. I came across a saying once if I can risk being slightly controversial: “don’t trust anyone who doesn’t like chocolate.” Inside I’m jumping up and down with excitement at you being ‘turned on to chocolate.’ Keep having fun with it

    Post a Reply
    • Hi Nicola, thanks for stopping by :) I’ve really grown to appreciate chocolate and how versatile it can be. I’m definitely going to be using it more in the future!

      Post a Reply

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