This recipe is probably not exactly what my Mother used to make when we were kids, but it certainly is pretty close. I do remember she didn’t really use the same recipe every time, so it might be closer than I think.
My main addition to her recipe is the inclusion of chocolate chips. I have to add chocolate chips to quite a few recipes I make, and they are very important in this one. The chips help thicken the syrup and give it shiny appearance like a ganache, as well as add a deeper chocolate flavoring. That’s how good it is.
I have to say that this chocolate syrup, and Mom’s version, taste so much better than store bought. It is actually to die for!
This recipe is so easy to pull together…in one pan.
Thoroughly whisk together the sugar, water, cocoa powder and salt in a small to medium sauce pan. Heat on a medium low burner until it begins to simmer, stirring periodically. As it simmers, whisk constantly until it thickens, a couple minutes. Then remove from the heat and add the chocolate chips and vanilla extract stirring until smooth. That's where the double chocolate is - cocoa and chips.
Cool completely and store in a clear glass jar or in a sturdy squeeze bottle. That makes it easy to drizzle over ice cream and other desserts.
This recipe makes 1 ½ to 2 cups of chocolate syrup.
Prep your pan:
It only takes one pan, a small to medium saucepan. Very little cleanup.
Gather up the Ingredients:
1 C Sugar
1 Cup Water
½ C Cocoa Powder
Pinch of salt
½ C Chocolate chips, semi-sweet
½ t Vanilla extract
Mix and cook:
-In a saucepan on a medium-low heated burner on the stove, mix together the sugar, water, cocoa powder and pinch of salt.
-Stir periodically until it simmers.
-Stir constantly for 1-2 minutes until it thickens.
-Remove the pan from the heat and add the vanilla extract and chocolate chips.
-Continue to stir until the chips are melted and the mixture is smooth.
-Allow to cool completely.
-Drizzle over ice cream, coffee latte, whipped cream desserts, brownies, etc.
Storage:
-After completely cooled, store the chocolate syrup in a sturdy squeeze bottle or a covered glass jar in the refrigerator. It lasts about 3 weeks in my refrigerator, simply because it’s so good that it’s used up in that time.
-I have never frozen this syrup because it never lasts too long...because everyone loves it.
This is just the best and most versatile chocolate syrup. It can be used for so many things. Enjoy this delicious and easy to make deep chocolate syrup on ice cream, on top of whipped cream, on desserts, and in coffee with a little cream or milk...and so much more. Delicious! “Bake your own Memories!”
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