Skip the store-bought version and opt for homemade! This easy to make dark chocolate syrup transforms everything from your morning coffee to drink to dessert cocktails.
Best of all, this luxurious syrup keeps months in the fridge or a year in the freezer!
I’m sharing this homemade dark chocolate syrup because it is a key ingredient for recreating Disneyland’s popular Tiramisu Cold Brew sold at Troubadour Tavern.
The Disney version starts with a rich dark chocolate cold brew base. This syrup delivers that same indulgent chocolate richness that you can’t get from any of the store-bought stuff!
This recipe is an adaptation from Alton Brown’s Good Eats: Reloaded episode. The technique of using a food processor to make chocolate syrup is genius!
Ingredients Breakdown
You need a handful of ingredients: unsweetened cocoa powder, salt, water, sugar, corn syrup, and vanilla.
Cocoa Powder
Not all cocoa powders are created equal! From Dutch-processed to natural, cocoa powders vary in flavor, color, and acidity. The type of cocoa powders you use matters! It can significantly alter the end product.
Alton Brown recommends Dutch-processed cocoa powder (also referred to as alkalized). Dutch cocoa powder is treated to neutralize its acidity. It results in a more mellow chocolate flavor and its color ranges from reddish brown to black.
Regular cocoa powder (also referred to as natural or unsweetened) is naturally acidic. It has a slight bitter yet fruity flavor.
The type of cocoa powder only really matters when you are mixing it with leavening agents such as baking soda or baking powder. For the purpose of this recipe, the color of the type of cocoa powder you use will determine the final color of your chocolate syrup.
I have made this recipe with both types of cocoa powders with equal results. You may even mix the two powders together, if you’d like.
Light Corn Syrup
Yes, this recipe uses light corn syrup. Do not confuse this ingredient with high-fructose corn syrup. That’s different!
For this recipe, light corn syrup serves a function. It is an invert sugar that prevents crystallization. It ensure your chocolate syrup stays smooth and glossy.
Flavor Variations
Add flavor! Infuse this syrup with mint, orange, cinnamon, or espresso. The flavor needs to be something strong and iconic to be able to push through the rich dark chocolate notes.
Add your choice of flavoring agent to the water-sugar-corn syrup mixture. Bring the liquid to a boil, cover, and remove from heat. Let mixture steep for 5-10 minutes before straining out the flavoring agent.
Storage & Shelf Life
Keep homemade dark chocolate syrup in the fridge for up to three months.
Alton Brown says it keeps in the freezer indefinitely. I’m not sure how I feel about eating years old syrup. To err on the side of caution, store the dark chocolate syrup for up to a year in the coldest part of your freezer.
Recommended Storage Containers
This recipe makes a rather large batch- three and half cups worth! I suggest portioning out the syrup in three or four squeeze bottles. Keep two in the fridge and two in the freezer!
Be sure to use a squeeze bottle (also known as condiment bottle) that comes with a cap or cover. Here are some options: chef’s squeeze bottle set, 16 oz pack, and 12 oz squeeze bottle set.
More Ways to Use Chocolate Syrup
- Chocolate Milk – mix together 1 cup cold milk with 1 Tbsp chocolate syrup
- Mocha Drinks
- Chocolate Martini
- Breakfast Enhancement– drizzle over oatmeal, yogurt, or pancakes
- Ice Cream Sundae Upgrade!
Homemade Dark Chocolate Syrup
Equipment
- food processor or immersion blender
Ingredients
- 165 g Dutch-processed cocoa powder, (2 cups + 1 Tbsp)
- ¼ teaspoon kosher salt
- 355 ml water, (1 ½ cups)
- 600 g granulated sugar, (3 cups)
- 40 grams light corn syrup
- 1 Tablespoon high-quality pure vanilla extract
Instructions
- Pulse together cocoa powder and salt in a food processor until smooth.
- In a medium saucepot, whisk together water, sugar, and corn syrup. Bring to a boil over medium heat. Simmer for one minute.
- With the food processor running, carefully pour the hot sugar mixture into the feed tube. Once all the sugar has been added, you may need to scrape down the sides of the food processor bowl to ensure thorough mixing. Let sit for 15 minutes to cool. Stir in vanilla. Let sit for another 10 minutes to cool.
- Pour chocolate syrup into squeeze bottles or desired containers. Cool to room temperature before storing in the fridge.
Notes
- To use: squeeze or spoon straight of the fridge. Or, place the squeeze bottle in warm water for 5-10 minutes to warm up.
- Keep in the fridge for up to three months, or store in the freezer for up to a year.
- Drizzle over ice cream, oatmeal, coffee, cocktails, and more!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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