Homemade Chocolate Sauce – A quick and easy recipe to make chocolate sauce at home. Great to use in coffee drinks or drizzled on dessert!
After recently making vanilla simple syrup and a cinnamon dolce simple syrup recipes that were huge hits with readers, I decided to get back to the basics and create a chocolate sauce recipe! Now this recipe is great in everything from coffee drinks like mocha lattes to desserts like a bowl of vanilla ice cream. It tastes just like the bottle of hershey’s chocolate sauce we all know and love but made right at home whenever you need it.
Now this recipe makes about 1/2 cup of chocolate sauce so feel free to double or even triple it. It only lasts about a week so I try to make smaller batches of it and use it quickly rather than making a bunch and it going to waste. It will thicken as it cools so if it looks a little runny at first, don’t worry!
Common Questions About Making Chocolate Sauce
What is chocolate sauce made of?
Homemade chocolate sauce is made up of just a few simple ingredients – unsweetened cocoa powder, sugar, water, salt, and vanilla extract.
What is the different between chocolate sauce and chocolate syrup?
The differences between chocolate sauce and chocolate syrup vary and can include the thickness (the sauce being thicker while the syrup is thinner) and what they are each used for but generally, they are pretty similar.
How do you store chocolate sauce?
You store chocolate sauce in a heat-safe jar in the refrigerator for up to one week.
Looking for recipes to use chocolate sauce in? Check out these recipes!
- Mocha Frappuccino
- Mocha Latte
- Mocha Iced Latte
- Chocolate Peppermint Cake
- Peppermint Hot Chocolate
- Chocolate Peanut Butter Mug Cake
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- Pinch of salt
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- In a small saucepan (not over heat), mix together sugar and cocoa powder until smooth. Add in water, vanilla extract, and salt and bring to a soft boil over medium heat.
- Reduce heat to a simmer and cook for 1 minute. Remove from heat and transfer to a heat-safe jar. Let cool fully before covering and storing in the refrigerator.
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