Chocolate Sauce - Chocolate Syrup Recipe

Easy, quick, satisfying. In minutes you can make this and it's ready to use. Stores for a day or so, though it is much easier to use when it is still warm. Drizzle or spoon it works well and taste so much better than what you can find "pre-made".


1/3 cup water

1/2 cup Golden Bakers Sugar - this had the right hint of "maple" sugar. White sugar works as well.

1/2 cup Pernigotti Cocoa Powder - more makes the sauce richer and deeper. 

Big pinch of Trapani Fine Sea Salt - It's important to use sea salt, iodized salt and kosher salt can add unwanted flavor

2 tablespoons unsalted Butter - you can omit this for a dairy free sauce, or you could substitute coconut milk.

1/2 teaspoon Heilala 2X Vanilla Extract - remember, if you use a different vanilla extract that is not 2X, you will need to double the amount.

1/2 teaspoon Chocolate Extracts.


Measure all the ingredients ahead.

In a good saucepan combine water and sugar.

Heat medium low, whisking constantly.

Add cocoa powder and pinch of salt, whisk to blend

Add the butter if you choose and melt completely, lower the heat to low

Add the vanilla, chocolate extracts and whisk in

remove from heat and use.