Chocolate Sauce
A rich homemade chocolate syrup made with Dutch-process cocoa, vanilla bean paste, and just enough salt to enhance the chocolate flavor. Perfect for mochas, cold brew, lattes, chocolate milk, and desserts.
This chocolate syrup is optimized for coffee drinks while remaining thick enough to use as an ice cream topping. Using Dutch-process cocoa powder creates a smoother, darker chocolate flavor, while vanilla bean paste adds depth that regular vanilla extract cannot match.
Adapted from: 5-Minute Homemade Chocolate Syrup
Ingredients
¾ cup Dutch-process cocoa powder, sifted
For a richer chocolate flavor, increase to ¾ cup plus 2 tablespoons.
Dutch-process cocoa powder produces a smoother, darker chocolate flavor than natural cocoa powder.1 cup granulated sugar
1 cup water
1–2 tablespoons vanilla bean paste
¼–½ teaspoon kosher salt
The salt level may seem high, but it significantly enhances the chocolate flavor and helps balance sweetness.
Directions
In a small saucepan, whisk together the sifted cocoa powder, sugar, and water over medium heat until smooth.
Sifting the cocoa powder is strongly recommended. Unsifted cocoa tends to form clumps that become more noticeable as the syrup cools.
Bring to a gentle simmer, stirring frequently.
Do not allow the mixture to reach a rolling boil.
Simmer to your desired consistency.
For a thinner syrup that dissolves easily into iced coffee and cold brew, barely simmer before removing from heat.
For a thicker syrup with more body and texture in cold drinks, simmer for 3–5 minutes.Remove from heat and stir in the vanilla bean paste and kosher salt until fully incorporated.
Allow the syrup to cool slightly, then transfer to a glass bottle or jar.
Refrigerate until fully chilled before serving.
The syrup will continue to thicken as it cools.
Store in a sealed container in the refrigerator for up to 1 month. Shake or stir before using if any separation occurs.
This syrup works especially well in mochas, iced lattes, cold brew, chocolate milk, and over vanilla ice cream.