Dark Chocolate Syrup

Oct 9, 2026 · By VanillaGoods

Pantry Sauces syrups glazes Vanilla: Extract Easy

A small glass bottle of dark chocolate syrup with a pour spout, beside an iced latte sweetened with it

Dutch-process cocoa simmered into a sugar syrup, then enriched with 70% bittersweet chocolate for a deep, not-too-sweet chocolate syrup for mochas and chocolate milk.

Prep 5 min

Cook 8 min

Total 13 min

Servings 14

Diet Gluten free

Ingredients

Adjust yield

servings

1.0 cup (240.0 ml)water
1.0 cup (200.0 g)granulated sugar
¾ cup (63.0 g)Dutch-process cocoa powder, sifted
¼ tsp (1.5 g)fine sea salt
2.0 oz (57.0 g)bittersweet chocolate (70% cacao), finely chopped
1.0 tsp (5.0 ml)pure vanilla extract

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Instructions

Whisk the sugar, cocoa and salt together in a medium saucepan.
Gradually whisk in the water until smooth.
Bring to a boil over medium heat, whisking, then lower the heat and simmer gently for 3 minutes, whisking so it doesn't boil over.
Remove from the heat, add the chopped chocolate, let stand for 1 minute, then whisk until smooth.
Stir in the vanilla, cool and pour into a clean bottle or squeeze bottle.
Refrigerate; it thickens as it chills.

Tips

Dutch-process cocoa gives the darkest color and smoothest flavor; natural cocoa works but tastes a little sharper.
If it gets too thick in the fridge, stir in a tablespoon of hot water.

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Recipe FAQ

How long does it take to make dark chocolate syrup?

Plan on 5 minutes of prep and 8 minutes of cooking. The recipe makes about 1 3/4 cups (14 servings).

How should I store dark chocolate syrup?

Refrigerate in an airtight bottle for up to 1 month. Shake or stir before using.

Can I make dark chocolate syrup ahead?

Make it up to 1 month ahead.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Dutch-process cocoa simmered into a sugar syrup, then enriched with 70% bittersweet chocolate for a deep, not-too-sweet chocolate syrup for mochas and chocolate milk.

Estimated · per serving

Nutrition

Per serving = 1 of 14 servings this recipe makes.

91 Calories / serving

2.4g Fat

18.8g Carbs

1.2g Protein

15.4g Sugar

Whole recipe (14 servings): ~1274 cal · 34g fat · 263g carbs · 17g protein · 216g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.