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–+ servings
a spoon coated with homemade chocolate mocha syrup above a small saucepan filled with more of the chocolate sauce.

Homemade Chocolate Mocha Syrup

Alewyfe
This chocolate mocha syrup is dark, rich, and bittersweet, and so easy to make. It's a perfect simple dessert sauce to drizzle over a scoop of ice cream, a brownie sundae, delicate rolled crepes, or a slice of cheesecake.
5 from 1 vote
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Prep Time 10 minutes
Course Baking Basics, Dessert, Drinks, Sauces
Cuisine American, Contemporary
YIELD 2.25 cups

Ingredients
  

  • 2 cups water
  • 1 ⅓ cups cocoa powder
  • 1 cup sugar
  • 1 tbsp instant espresso powder
  • 2 tsp vanilla extract
  • ½ tsp kosher salt

Instructions
 

  • In the saucepan, bring the water and sugar to a boil, whisking to dissolve the sugar as you heat it.
  • Add the cocoa powder and salt, whisking until well incorporated and simmer for three minutes. If the cocoa powder is very lumpy, you may want to sift the cocoa powder.
  • Whisk in the vanilla and instant espresso or coffee powder (or the espresso) and bring the mixture just up to a simmer again, then immediately remove from the heat.
  • Cover, and let the mixture cool slightly for a few minutes.
  • If you are storing your syrup in a clean or sterilized canning jar, you can transfer the hot syrup into a preheated jar.
  • If you are using a plastic squeeze bottle, wait until the syrup is cooled to lukewarm before transferring it to the bottle using a funnel.
Keyword beverages, brunch, budget bites, chocolate gift, coffee, comfort food, dessert sauce, frugal, gluten-free, ice cream, valentine's day, vegetarian, winter
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