You only need a few ingredients to make this Homemade Chocolate Sauce and it tastes better than any chocolate syrup you can buy at the store. Smooth, sweet, and incredibly chocolate-y, this is the chocolate sauce I tried for years to make.
Along with all the ice cream that everyone is making, this copycat Hershey’s syrup has become one of the most popular recipes on the website over the past few months. It’s been fun to see what we can make from home instead of immediately running to the store.
Homemade Chocolate Sauce
When I first made this, I wanted a simple homemade chocolate syrup similar to Hershey’s syrup; something that I could use to make chocolate milk for my boys or use as an ice cream topping.
Over the past few years, I’ve made numerous chocolate sauces: rich creamy hot fudge sauces and basic melted chocolate sauces (i.e. Homemade Magic Shell).
I ran across this chocolate sauce recipe many years ago and tried it within a few days of finding the recipe. This was exactly what I wanted!
The sauce is not overly sweet and it is smooth and rich in flavor. This is even better than the Hershey’s syrup that I remember. I am excited to have this in the refrigerator now and I can hardly wait to make a treat with it after dinner tonight!
How To Make Chocolate Syrup
When I found this recipe for homemade chocolate sauce, it was almost too simple to believe. No fancy ingredients, no dairy, just sugar, cocoa powder, and water. A pinch of salt and a tiny splash of vanilla finish it off perfectly.
This sauce tastes like Hershey’s syrup, only better. The fact it’s so incredibly easy to make means there is almost always a jar of this chocolate syrup in my refrigerator.
Chocolate Syrup Recipe
- In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed.
- Add the salt and the water and bring to a boil over medium to medium-high heat.
- Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat.
- Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed.
Ice Cream Recipes
Pour this over the best and easiest Homemade Vanilla Ice Cream, Cherry Ice Cream, or Salted Caramel Ice Cream.
This Peanut Butter Ice Cream by Pint Sized Baker is begging for some chocolate sauce and I can’t wait to drizzle some chocolate sauce over this Take 5 Ice Cream Pie by Beyond Frosting.
Pictured here is our much-loved Cookies and Cream Ice Cream, not to be confused with Oreo Ice Cream, which is a completely different kind of awesomeness. I recommend you try them both and pick your favorite.
Simple Homemade Chocolate Sauce
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- ⅛ teaspoon kosher salt
- ½ cup cold water
- 1½ teaspoons vanilla
Instructions
- In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
- Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. Enjoy!
Notes
Nutrition
{originally published 4/20/12 – recipe notes and photos updated 3/9/23}
original recipe slightly adapted from and with thanks to Cate Linden
Nicole says
So good – I love that it can be made with pantry staples AND our stove is currently out of commission but I whisked and microwaved for 30 sec and found it to be delicious and even easier. (Just be sure you use a big enough bowl because it does boil up pretty high.)
Mary Younkin says
Happy to hear that you were able to make the chocolate sauce with the appliances you have available. I hope your stovetop can be fixed soon! Until then, enjoy the chocolate sauce, and happy cooking.
Nora Gail Smith says
I added 2 tbs of butter for richness.
Merrill Baylor says
Try adding about an eighth teaspoon of cinnamon and a 1/16 teaspoon of cayenne pepper with the vanilla. It will be deliciously spicy!
Mary Younkin says
That sounds delicious, Merrill. Enjoy the chocolate sauce!
Joan M says
5 stars does not do this recipe justice. It was absolutely wonderful straight out of the pot,, cold from the fridge and with ice cream.
I love experimenting with recipes. I wanted to see what a sugar free version tasted like, so I substituted allulose for the sugar and evaporated milk for the water. As long as I was cutting back on the sugar I added 1 tbsp butter at the end. The sugar free version was great also. I’m a chocoholic in search of the best hot fudge sauce recipe and a chocolate ice cream recipe that doesn’t require heavy cream or condensed milk or an ice cream maker. Last week I found my chocolate ice cream recipe. Now I’ve found the accompanying chocolate sauce. I can now stop looking
Thanks for the recipe.
Mary Younkin says
Glad to hear that you were able to make the chocolate sauce recipe your own, Joan. Happy cooking!
Leslie says
I had to omit food additives and preservatives from my diet for health reasons and now I make everything I eat from scratch with simple ingredients. This recipe is so delicious and incredibly easy to make! I agree with the reviewer who said 5 stars doesn’t do it justice! Yummmmmmm….
Mary Younkin says
I’m happy to hear that the recipe was a win, Leslie!
Zach H says
This is the second time I have made this recipe and it is amazing. Thanks for sharing!
Mary Younkin says
Glad to hear that you’re enjoying the chocolate sauce, Zach!
Grace says
I had a pack of three ice-cream mochis (little spheres of vanilla ice-cream covered in a sweet, stretchy rice dough) and I decided to sit them on the counter and let them melt whilst I made this sauce. AMAZING!! Sticky, sweet, vanilla + chocolate and ice-creamy mochi goodness. HIGHLY RECOMMEND THIS RECIPE!
Mary Younkin says
Glad to hear that the chocolate sauce was such a big hit, Grace. Enjoy, and happy cooking!
Sandra says
Recommend
Mary Younkin says
Glad to hear it, Sandra!
Donna says
Thank you! This is great stuff and it keeps way longer than two weeks.
Mary Younkin says
You are welcome, Donna. I’m glad you’ve been enjoying the chocolate sauce.
Connie Ordway says
So so good!
Mary Younkin says
Glad to hear it, Connie.
Arby says
I tried this recipe today, but cut down on the vanilla to 1/2 tsp. I had my partner do a taste test side by side with Hersheys syrup in one bowl and mine in the other and he couldn’t tell the difference. In fact, he guessed that mine was the genuine Hershey’s. It really tastes just like Hershey’s, but doesn’t have the high fructose corn syrup in it, and it’s a fraction of the cost. I didn’t even use Hershey’s cocoa powder (the only powder in the cupboard was store brand). I’m looking forward to making it with other brands of cocoa powders when we’re finished with this batch. I’ll never buy the chocolate syrup from the grocery store again. Thanks for the recipe.
Mary Younkin says
You’re welcome! We prefer this sauce to store-bought every time; I’m glad it’s doing well in your home, too.