Chocolate syrup goes great with desserts like vanilla ice cream, brownies and cakes. Doing it at home is very easy. Furthermore, by preparing it from scratch, it is possible to customize it with regard to factors such as flavor, texture and ingredients. Whether you decide to make a thick syrup or a more diluted one, all recipes call for the same basic ingredients: just chocolate and a liquid substance. In this article you will find different variations, both simple and elaborate, depending on the ingredients and the time you have available.
Ingrediants
Chocolate Syrup with Two Ingredients
- 200 g of finely chopped chocolate (semi-sweet, semi-sweet or milk)
- ½ cup of heavy cream
- Optional ingredients (butter, vanilla extract, flavored liqueur, Grand Marnier, etc.)
Chocolate Syrup with Cocoa Powder
- 1 cup of unsweetened cocoa powder
- 1 cup of granulated sugar
- 1 cup of cold water
- ½ teaspoon of salt (or to taste)
- 1 tablespoon of vanilla extract
Chocolate Syrup with More Than Two Ingredients
- 150 ml of heavy cream
- 150 ml of light corn syrup
- 65 g of dark muscovado sugar
- 25 g of Dutch cocoa powder
- A pinch of sea salt
- 170 g semi-bitter chocolate (chopped and halved)
- 2 tablespoons of butter
- 1 teaspoon of vanilla extract
Steps
Method 1 of 3: Make Two-Ingredient Chocolate Syrup (Simple Recipe)
Step 1. Prepare and measure the chocolate and cream
The doses indicated in this recipe should be enough to make about one and a half cups of syrup.
- Use semi-sweet, semi-sweet or milk chocolate, depending on your taste.
- Although it can be replaced with milk or a mixture of cream and milk, heavy cream is preferable, as it allows for a full-bodied syrup.
- If you use chocolate with a higher percentage of cocoa or a low-fat liquid, the syrup will taste more intense.
Step 2. Heat the ingredients in a double boiler
Pour some water into a medium-sized saucepan, filling it a few inches. Adjust the flame to medium-high temperature. Insert a metal bowl into the pot, then place the chocolate and heavy cream in it.
- Try not to let the chocolate burn. If it overheats or burns, tempered chocolate can harden. If you are concerned that this will happen, see if it begins to appear grainy or lumpy. Another wake-up call? It becomes less smooth and loses its characteristic glossy patina. In case this happens, you have to start all over again, otherwise the chocolate will taste burnt and spoil the syrup. Remember that it is the protagonist of the recipe!
- Make sure that the chocolate does not come into contact with the water and that the metal bowl does not touch the surface of the water contained in the pot, otherwise it will harden and burn.
- You can also put the chocolate and cream in a microwave-safe bowl, heating the ingredients on medium power for one minute. Try not to let them burn. Remove the bowl from the oven and mix until smooth.
Step 3. Stir the ingredients as they melt in a double boiler as the water simmers
If the syrup seems to be overheating, remove the pot from the heat and let it continue to melt thanks to the action of the steam. The mixture will be ready once it becomes smooth and homogeneous.
Step 4. Add any optional ingredients or flavorings as the chocolate and cream melt and blend
- For an even smoother and more homogeneous consistency, add a small piece of butter.
- Add a teaspoon of vanilla extract to enhance the flavor of the chocolate.
- Add a couple of drops of a peppermint, almond, orange or raspberry flavored extract.
- If you want to make an alcoholic syrup, add a few drops of red wine, Grand Marnier, Kahlúa or another liqueur of your choice.
Step 5. Serve immediately or store the syrup in the fridge using a container:
it should last a couple of weeks.
Heat it in the microwave for 30-60 seconds, or put it in a pot or bowl filled with hot water. Heat it in the microwave for a short time: if it doesn't melt enough, you can always repeat the procedure. The important thing is to avoid letting it burn
Step 6. At this point the syrup will be ready to be enjoyed
It is great for garnishing ice cream and other desserts. Nothing prevents you from eating it directly from the container with a spoon: it is also delicious on its own!
Method 2 of 3: Make Chocolate Syrup with Cocoa Powder
Step 1. Prepare and measure the ingredients
Make sure you use natural bitter cocoa powder (rather than Dutch), which is lighter in color. For example, you can choose that of Perugina or Coop.
Step 2. Whisk the cocoa powder and sugar in a medium sized saucepan until smooth
Add the water and a pinch of salt.
Step 3. Adjust the flame to medium temperature
Stir the ingredients constantly while you wait for them to come to a boil.
Step 4. Let them boil until thick
This should take about three to four minutes. The syrup will initially be diluted, but will thicken as it cools.
This type of syrup is more diluted and fluid than the classic one, prepared with cream. As a result, not only is it great for garnishing ice cream and other desserts, it can also be added to milk, coffee and smoothies
Step 5. Taste and season with salt, making it dissolve well
Step 6. Take it off the heat
Add the vanilla extract and stir. Let it cool down.
Step 7. Store it in an airtight glass container and keep it in the fridge
It should last for at least a month.
Method 3 of 3: Make a Chocolate Syrup with More than Two Ingredients
Step 1. Prepare and measure the ingredients
In a medium-sized skillet, mix the cream, syrup, muscovado sugar, cocoa powder, salt and half of the chocolate.
Step 2. Heat over medium-high heat
Bring the mixture to a boil. Reduce the heat to medium-low or low (remember that the mixture will have to simmer). Let it simmer for five minutes, stirring occasionally.
Once it comes to a boil, let the mixture simmer. If it splashes on the stove, then the temperature is higher than it should
Step 3. Remove the pot from the heat
Add the remaining chocolate, butter and vanilla extract. Stir until smooth.
Step 4. Allow the syrup to cool for 20-30 minutes before using it
It will thicken as it cools.
Store it in the fridge using a jar or airtight container. It should last for a couple of weeks
Step 5. Heat it in the microwave for 30-60 seconds
How to tell if it has reached the right consistency? You should be able to pour it out smoothly, but it should be full-bodied at the same time.
