Best Chocolate Syrup Recipes

EASY CHOCOLATE SYRUP

Steps:

• In a large saucepan, stir together sugar and cocoa. Add water; bring to a boil. Add vanilla. Chill. Store in the refrigerator.

EASY HOMEMADE CHOCOLATE SYRUP

Steps:

• In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
• Continue boiling until mixture thickens, about 3 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
• Remove from heat and stir in the vanilla. Cool. Taste again. If it's not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
• Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

HERSHEY'S CHOCOLATE SYRUP

Steps:

• Combine cocoa, sugar, and salt in a saucepan.
• Add water, and mix until smooth.
• Bring this mixture to a boil.
• Allow it to boil for one minute, be careful this does not over boil.
• Remove from heat, when this cools add the vanilla.

HOMEMADE HERSHEY'S CHOCOLATE SYRUP

Steps:

• Whisk cocoa powder and milk together thoroughly in a large saucepan.
• Heat and whisk to dissolve the cocoa. (I use medium-low heat).
• Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
• Bring to a boil and boil for 3 minutes. Be sure to watch this VERY carefully. Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner.
• Remove from heat and stir in salt and vanilla extract.
• Let cool completely and skim off any skin that may have formed.
• Pour into a clean/sterile jar with a spout and store covered in the refrigerator.

WHITE CHOCOLATE MOCHA SYRUP RECIPE

Steps:

• Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
• Add white chocolate & continue whisking until chocolate is melted.
• Add espresso powder & keep whisking to mix thoroughly.
• Remove from heat to cool, whisking every few minutes to keep chocolate together.
• Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.

CHOCOLATE CHIP PANCAKES WITH CINNAMON HONEY SYRUP

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients just until moistened. Fold in chocolate chips. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm., Combine the syrup ingredients and microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.

CHOCOLATE SYRUP

Steps:

• Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

GRANDMA'S CHOCOLATE SYRUP BROWNIES

Steps:

• For the Brownies:.
• Cream butter and sugar.
• Add eggs and chocolate syrup. Mix until well blended.
• Add flour and mix well.
• Add nuts.
• Bake in a 9 x 13-inch cake pan for 30 minutes at 350 degrees.
• For the Frosting:
• Boil sugar, margarine, and milk for 1 minute.
• Remove from heat and add l/2 cup chocolate chips.
• Stir until thick, then quickly spread over brownies (when brownies are cool). This frosting thickens quickly.

VANILLA BEAN BUTTERCREAM, VANILLA BEAN WHITE CHOCOLATE MOUSSE AND VANILLA SYRUP FOR WEDDING CAKE

Steps:

• For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F.
• Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes. Add the butter piece by piece and whip until light fluffy, about 10 minutes. Fill a pastry bag fitted with a round tip and reserve the rest.
• For the vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes. Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat. Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes. Once cooled, fold in the whipped cream.
• Melt the white chocolate over a double boiler until 110 degrees F., about 10 minutes. Add the melted chocolate to the egg and cream mixture and fold to combine. Fill a pastry bag fitted with a round tip and reserve the rest.
• For the vanilla syrup: Combine the vanilla bean paste, sugar and water in a small saucepan over medium-high heat until the sugar is dissolved. Cool completely.
• To assemble the cake: Split the cake rounds in half to make 4 layers. Brush the top of each with 3 tablespoons of the vanilla syrup. Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam. Fill the dam with a layer of the white chocolate mousse. Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated. Place the stack in the freezer until firm, 30 minutes to 1 hour.
• Remove from the freezer and lightly frost the whole cake with some of the buttercream. Place the cake back in the freezer to firm up, another 30 minutes to 1 hour. Frost and decorate the cake as desired with the remaining buttercream and mousse.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

CHOCOLATE SYRUP (SUGAR-FREE)

Steps:

• In a heavy saucepan, combine cocoa powder, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
• Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly, then stir in vanilla and artificial sweetener.
• Pour into a container or jar with a lid. Cover and store in refrigerator for up to 3 weeks.
• To serve, spoon 1 to 2 tablespoonfuls over vanilla frozen yogurt or ice cream.

HERSHEY'S CHOCOLATE SYRUP CAKE

Steps:

• Preheat oven to 325.
• Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
• Add eggs one at a time till incorporated.
• Add syrup and vanilla.
• Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
• Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
• Let cool and release cake from pan. Enjoy!
• Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.

SIMPLEST HOT CHOCOLATE (WITH MAPLE SYRUP AND NO REFINED SUGAR)

Steps:

• Pour milk into a microwave-safe measuring cup; heat in a microwave oven for 1 minute and 30 seconds. Place maple syrup, cocoa powder, and vanilla extract in a mug; pour in 1/3 of the hot milk and stir well. Add remaining hot milk.

CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP

Steps:

• For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
• For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
• Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
• Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
• To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.

CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match. It makes a great base for this super-easy yummy filling.
• Combine the mascarpone, heavy cream, orange zest and sugar in a bowl. Add the melted chocolate and mix until all the ingredients are incorporated. Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche. Repeat with the remaining slices and filling; you will make 6 sandwiches.
• In a shallow dish, whisk together the eggs and half-and-half to make an egg bath. (If you don't have half-and-half, milk or heavy cream will work just fine.)
• Preheat the oven to 200 degrees F.
• Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter to the skillet, moving it around to coat the surface. Dip each sandwich in the egg bath, turning over to coat and soak both sides. Place the sandwich on the hot griddle. (Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.) Cook, in batches, until golden, 2 to 3 minutes per side. Transfer the sandwiches to an oven-safe platter and cover loosely with foil. Place in the oven to keep warm. Add more butter to the griddle, as necessary, and cook the remaining sandwiches.
• Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person. Dust the sandwich with confectioners' sugar and grate chocolate over the top. Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves.
• In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar. Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally.
• Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)
• Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup. Alternately, for a rich, adult-friendly sauce, add a splash of orange liqueur, like Grand Marnier, to the sauce. Although the alcohol won't completely cook out, most will if cooked a few minutes longer. Yield: 3 1/2 cups

CHOCOLATE SYRUP

Steps:

• Bring cocoa powder and 2 cups water to a boil in a medium saucepan over medium heat, stirring constantly. Reduce heat to medium-low. Stir in sugar and salt until dissolved. Simmer, stirring occasionally, 3 minutes. Remove from heat. Add chocolate; stir until it has melted. Pour through a fine sieve into a large bowl; discard solids. Stir in vanilla. Let cool 2 hours, stirring occasionally. Serve warm, room temperature, or cold.

CHOCOLATE SYRUP

Steps:

• Stir together.
• Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.
• This must be stored in the fridge.

HOMEMADE CHOCOLATE SYRUP

Steps:

• In a 1-qt. microwave-safe dish, combine the sugar, cocoa, cornstarch and water until smooth. Cover and microwave on high for 3 minutes or until the mixture boils, stirring twice. Stir in butter and vanilla until blended. Serve warm over ice cream.

PETE'S CHOCOLATE MALTED MILK SYRUP FOR WAFFLES

Steps:

• Warm heavy cream in a small saucepan over medium heat until little bubbles form around the edge. Reduce heat to low and whisk the malted milk powder into the cream. Fold the chocolate chips into the cream mixture. Heat, whisking frequently, until the chocolate melts completely into the mixture. Keep warm until serving.

IRON MIKE'S MOCHA SYRUP - CHOCOLATE SYRUP FOR ESPRESSO DRINKS

Steps:

• Boil water in a teapot or something like that.
• Measure Sugar and Cocoa into a two quart heat resistant pitcher (like Tupperware--this helps the transfer to a more user-friendly container later).
• Once the water is boiling, measure it into the pitcher and beat with a wire whisk until everything is completely dissolved.
• Add the imitation vanilla; Mix thoroughly.
• Let mixture cool, and transfer into some pourable/squeezable container (old ketchup bottle, old creamer container, etc--).
• Use 2- 3 Tbsp Mocha Mix for a large cup O' mocha- Enjoy!
• Makes approximately 32 oz.

CHOCOLATE-HAZELNUT FRENCH TOAST WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
• Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)
• Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.