The Best Homemade Chocolate Sauce

Whether you call it "chocolate sauce" or "chocolate syrup" this recipe is delicious poured over ice cream (obviously), stirred into a cold glass of milk, in milkshakes, as a dip for churros, drizzled over pancakes fresh fruit like strawberries, bananas, or pineapple. Yum!


¾ cup light brown sugar
¾ cup granulated sugar
1 cup Cococo’s unsweetened cocoa powder (either Dutched cocoa or Natural cocoa)
1 cup cold water
¼ teaspoon kosher salt (to taste)
1 tablespoon vanilla extract

What's the difference between Dutched cocoa and Natural cocoa?


  1. In a cold medium saucepan whisk together salt, sugars, and cocoa until they are well combined and lumps disappear.
  2. Slowly add water and whisk to combine.
  3. Turn heat to medium and bring a boil, whisking frequently. 
  4. Reduce the heat to medium-low, stirring occasionally. Allow the mixture to simmer until it has slightly reduced in volume and has thickened.
  5. Remove from the heat and stir in vanilla, combining well.
  6. Pour into a mason jar and allow to come to room temperature. Cover and store in the refrigerator for 7-10 days. Makes about 2 1/2 cups.

Short on time? Try Cococo's Chocolate Sauce in a jar.

Download this recipe as a pdf
simply print the pdf from your desktop or mobile device

Back to all recipes