Chocolate Syrup Recipe – Sharmis Passions

Chocolate Syrup is a yummy sauce made by simmering cocoa powder with water and powdered sugar. Chocolate Sauce is a great spread for bread, chapathi and used as a topping for desserts and snacks. Kids like it very much with milk too.

It has a deep chocolate taste with a mild sweetness. There are no preservatives or artificial colours in it. It is a handy thing to keep in the refrigerator for ice cream, pancakes and cakes. One small bottle is enough for many glasses of milk.

About Chocolate Syrup

Chocolate Syrup is a common thing in many kitchens now. Shops sell it in bottles and the price is high for a small quantity and is loaded with artificial colours and preservatives. This homemade one is so delicious and is a keeper.

This can be instantly mixed with milk and served, tastes so good that kids will sure love it. The taste is sweet with a slight bitter note from the cocoa powder. Vanilla essence gives a soft smell at the end.

You can use this syrup in many ways. Some people pour it over ice cream or brownies. It can also be used for chocolate lassi, milkshake, dessert cups and a little of it in coffee gives a mocha taste. This is very handy for making desserts.

I make this syrup on weekends when the kids ask for chocolate milk. My daughter takes the bottle from the refrigerator and adds it on her own. So I always keep one bottle ready for school days.

Similar Recipes

Chocolate Syrup Ingredients

• Water – I use water to dissolve the sugar and cocoa powder. It helps the syrup to become smooth and shiny. Add it slowly so no lumps form.
• Cane Sugar – I used cane sugar for the sweetness. It also gives the syrup a thick and glossy look. You can use white sugar also.
• Cocoa Powder – I added unsweetened cocoa powder for the deep chocolate flavour. It gives a dark colour to the syrup. Use a good quality one for better taste.
• Vanilla Essence – I use vanilla essence for a soft aroma. It takes away the raw smell of the cocoa. You can use homemade vanilla extract also.

How to make Chocolate Syrup Step by Step

1.To a sauce pan – add cane sugar and cocoa powder.

2.Add salt to it, Whisk well. Add water to it.

3.Whisk well without any lumps. Bring to a boil and simmer for 5-10 minutes.

4.Let it bubble up and become like a sauce. It will start to become thick, Switch off. Do not boil more it might give bitter taste.

5.See this is the consistency. Cool down completely then strain through metal strainer.

6.Now add vanilla essence to it,mix well.Store in a clean dry bottle.Mix to hot or chilled milk and serve. For 1 cup milk you can 2 teaspoon chocolate syrup or as per taste.

Serve hot or chilled!

Expert Tips

• Mix before heating – I mix sugar, cocoa powder first and then add water. It helps to avoid lumps in the pan.
• Whisk well – I whisk the mixture till it is smooth before keeping on the flame. Lumps are hard to remove once it starts to boil.
• Use low flame – I simmer in low flame and stir often. High flame makes it bubble over and it burns at the bottom.
• Do not overcook – I switch off when it starts to thicken slightly. Too much boiling gives a bitter taste and the syrup becomes hard when cold.
• Strain it – I strain the syrup after it cools down. Small cocoa lumps stay behind and the syrup is smooth.
• Add vanilla later – I add the vanilla essence after cooling. Heat takes away the aroma.

Serving and Storage

Serve this by mixing 2 teaspoons of syrup in 1 cup of hot or chilled milk and you can add little more for chilled milk and it goes well as a quick drink for kids at home.

Store in a clean dry bottle in refrigerator and use within 2 weeks for best taste and texture and it stay good when stored properly. Always use a dry spoon for taking it out.

FAQS

1. Can I use sweetened cocoa powder?

It is better to use unsweetened cocoa powder for this recipe. If you use sweetened one, reduce sugar little bit.

2. Why my syrup is thin?

It may look thin when it is hot and it thickens after cooling. If it is still thin, simmer little more on low flame.

3. Why it tastes bitter?

It may be due to overcooking or too much cocoa powder. Switch off the flame when it starts to thicken next time.

4. Can I use it for ice cream and cake?

Yes you can use it as a topping for ice cream and pancakes and it works fine. You can also add it to cake batter for chocolate taste.

5. Do I need to strain the syrup?

Yes it is better to strain it and it give a smooth texture. Strain it after it cools down completely.

If you have any more questions about this Chocolate Syrup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Chocolate Syrup Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card