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homemade chocolate syrup


This quick and easy homemade chocolate syrup is the perfect topping for all your favorite desserts! It's made without any corn syrup!
Course Dessert
Cuisine American
Cook Time 12 minutes
Servings 1 ½ cups (approximately)


  • 1 cup (110 g) unsweetened cocoa powder
  • 1 cup (200 g) sugar
  • 1 cup (250 ml) water
  • a pinch of salt

For the slurry

  • 2 tablespoons cornstarch
  • 4 tablespoons water


  • In a saucepan, whisk together the cocoa powder, sugar, salt, and the cup of water over medium high heat.
  • Stir constantly until it begins to simmer.

Make the slurry

  • In a small bowl, whisk together the cornstarch and water to make a slurry.
  • Add the slurry to the saucepan and stir until the syrup thickens, about 10 - 12 minutes.
  • Serve warm or allow it to cool completely (for about an hour) and store in an airtight container in the refrigerator.


  • The chocolate sauce will thicken as it cools.
  • This homemade chocolate syrup can be refrigerated in an airtight container (like a glass jar) for about 3 weeks.
  • If you want, you can reheat it over the stove or in 5 minute increments in the microwave, stirring regularly.
Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
© Pastry Wishes