Chocolate Syrup


Chocolate Syrup
Makes approx. 1 1/2 cups

Just three ingredients make a premium chocolate syrup that is richer than commercially available kinds and has a variety of uses.

1 1/2 cups heavy cream
1 oz high quality cocoa powder, sifted
3 1/2 oz high quality dark chocolate, melted (range of 50-60% cacao)

Choose a chocolate that you enjoy consuming by itself.  Melt chocolate over a bain marie.  Or you can use a microwave.  Melt the chocolate in short intervals in the microwave until most of it is melted.  Then stir the chocolate until it’s all melted.

Bring the cream and cocoa powder to a light boil on the stove, stirring occasionally.  Remove from heat and stir into melted chocolate.  Strain and allow to cool slightly before using.


Reserve any syrup not used in a screw-top jar and refrigerate.  Warm slightly as needed in microwave.

Other than ice cream sundaes, here are delicious uses for this syrup:

  • Drizzle over salty potato chips or pretzels
  • Stir into a shake
  • Spoon over dessert
  • Use as fondue to dip fruit
  • Pour over pancakes or waffles
  • Or just eat it out of the jar, even as refrigerated (my favorite!)

Consume within a week.


One thought on “Chocolate Syrup

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