How to make Chocolate Syrup with Cocoa Powder and Churros

As a true chocolate lover, I always have chocolate syrup at home because you never know when you will have a bowl of ice cream or a tower of fluffy pancakes. Homemade chocolate syrup is rich and fresh tasting and much more enjoyable than store bought versions.

Hershey’s Chocolate Syrup is considered the most popular chocolate sauce worldwide. It was created in 1926 for bakers, soda fountains and restaurants so they could use it in their milkshakes, desserts, pancakes, and more. The popularity was incredible so two years later the company started to sell chocolate syrup in stores (remember the can it used to come in? That was my favorite).

The easy syrup recipe is one of the best around in flavor and because of the texture and viscosity there are several options to drizzle: ice cream, pancakes, waffles, milkshakes, cakes, cupcakes, brownies, donuts, iced coffee, bananas, strawberries, crepes, and my favorite one, churros!!

Most industrial chocolate syrup recipes call for corn syrup because it is shelf stable, thick and sweet. Our recipe is a simple syrup recipe where we avoid corn syrup. When it is this easy to make using our chocolate syrup recipe you should definitely keep the ingredients on hand. I recommend using high quality organic cocoa powder for the best result. Rainforest Bulk Cocoa Powder from Santa Barbara Chocolate is my recommendation because it has a cocoa fudge flavor and as chocolatier for the company I know it very well. I also appreciate the fact it is organic.

How to make Chocolate Sauce with Cocoa Powder Ingredients:

1 ½ cup of Rainforest Bulk Cocoa Powder

2 ½ cups of sugar

2 ½ cups of water

2 tsp of vanilla extract

A pinch of salt

****You can also use this same chocolate sauce recipe using 100% cacao chocolate for a thicker more gourmet flavor. Please try our Pure Cacao Chocolate.

Instructions:

In a large saucepan over medium heat, add the water, sifted Rainforest cocoa powder and sugar. Whisk them until the sugar is dissolved.

Add the vanilla extract and pinch of salt. Keep mixing for 1 or 2 minutes more.

Let the chocolate sauce boil for 1 minute and then remove it from the heat.

When the sauce is hot you will see it is pretty thin, it will be thicker when cooled down.

I recommend to store it in a glass jar, that is the way I like it; but you can also use something like a squeeze bottle.

If you want to create a signature homemade chocolate sauce, change the vanilla extract to things like whisky, instant coffee, peppermint extract, orange extract, etc.

My favorite companion for chocolate syrup is a plate full of churros; especially during long rainy days. To make homemade churros is really simple too and you don’t need many ingredients, here is my go to Churro recipe:

Ingredients:

1 cup of all purpose flour, sifted

1 cup of water

2 tbsp of sugar, for the dough

½ cup of sugar, to sprinkle the churros when ready

2 tbsp of vegetable oil

1 cup of vegetable oil, to fry the churros

A pinch of salt

Instructions: