Homemade Dark Chocolate Syrup
Easily make homemade dark chocolate syrup from scratch! This simple syrup elevates everything from morning coffee, dessert cocktails, pancakes, and more! Yield: 3 ½ cups
Servings: 56 one tablespoon portions
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
Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Calcium: 4mg | Iron: 0.4mg