I’ve been thinking for days about how to introduce this recipe with words. But there really aren’t any required – it’s homemade chocolate sauce. Enough said, right?
Made with only four ingredients, it dissolves perfectly into milk and keeps in the fridge for up to 3 weeks. Pour it over ice cream, yogurt or granola. Add it to a coconut milk shake, or just eat a little by the spoonful. It’s a thing of beauty!
Homemade Chocolate Sauce, Syrup Recipe
Adapted from Food Network Magazine
Makes about 2 1/2 cups
Ingredients:
1 cup maple syrup
1 1/2 cups water
1 3/4 cups unsweetened cocoa powder
2 tablespoons vanilla extract
Directions:
Pour maple syrup and 1 1/2 cups water in a medium sauce pan. Warm over medium heat until just simmering. Whisk in cocoa powder (it will take a minute or two to get all of the cocoa completely incorporated). Remove from heat and whisk in vanilla. Pour through a fine mesh sieve into a glass jar. Store in the refrigerator for up to 3 weeks. The ingredients will settle a bit while in the refrigerator, so make sure to stir or shake the container before using.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 46 comments… read them below or add one }
I’ve been wanting a more natural chocolate syrup alternative to the stuff in the store. Looks easy too!
will definitely be trying…way better than anything store bought and my little one loves chocolate sauce (of course)…so this will be a much better change!
Can you use honey instead of maple syrup?
I haven’t tested it yet, but I’m pretty sure honey would work well. I would use a light honey, such as clover for this recipe.
Such a GREAT chocolate sauce
My daughter will be so excited…thanks for sharing!
Have I ever told you how much I LOVE you?! This sounds scrumptious and I cannot wait to try it. Do you have a preferred cocoa powder that you use?
Haha…Thanks.
I prefer Dagoba or Wilderness Family Naturals. Enjoy!
Yum! No, seriously, I already tried this today.
I used cacao and im not sure if that’s what caused it, but it ended up not being sweet enough for us. Which is strange, because I typically prefer a darker, less sweet chocolate. Anyway, just added a little more maple syrup and we were good to go! I’m so excited because it really does dissolve so nicely into milk…every syrup recipe I’ve ever tried has not dissolved well.
Thanks for posting this!!
I’m glad you enjoyed it! Thanks for the feedback.
Brilliant, Carrie! This on is a for sure make up TONIGHT! ….I’m looking for a recipe for “happy, heathy” powdered coffee creamer to keep at work, in my bag, no refrigeration required. At school, I used organic powdered milk, but this won’t work in hot coffee, as it “cooks” into odd bits of lumpiness. Scenario – brew a nice Keurig coffee and have some non-hydroginated creamer to add without the need of a microwave; as I found I could only hydrate they instant milk first then add it to my coffee. Have you any ideas?
Thanks! Hmm…that’s a tough one. You could try Wilderness Family Naturals coconut milk powder mixed with a bit of organic whole cane sugar, and whatever spices you like (cinnamon, cocoa, etc.). Their milk powder has a tiny bit of preservatives, but it’s much better than the alternative. http://www.wildernessfamilynaturals.com/category/coconut-products-milk-powder.php) If you give it a try, let me know what you think!
Carrie,
Do you have an organic/stevia sweetened home-made recipe for powdered instant cappacino or hot chocolate? Thanx for all that you do.:)
I do! I did a guest post over on Babble a while ago.http://blogs.babble.com/family-kitchen/2010/09/30/deliciously-organic-make-your-own-hot-cocoa-mix/ You can replace the maple sugar with stevia. I would add a bit of stevia, stir the mixture and taste it dry. If it’s not sweet enough, I’d add a bit more.
Wow. I love how easy it is to make this. Only four ingredients. YUM!
You read my mind! This is exactly what I wanted last night. I ended up just mixing some cocoa and agave with coconut/almond milk but I think this will be MuCH better. Will be trying this weekend
My older daughter lives for chocolate milk! I should totally make a batch of this for her!
Does it have a maple flavor from using the maple syrup?
I don’t think it does. A few comment on Facebook that they made it and they were pleased with the “rich chocolate” flavors.
I use maple syrup all the time as a sweetener and it has a sweet taste. I don’t taste maple syrup flavor at all. I usually buy it from SAMs or Aldi’s.
Jan
Just made it. Yummy!! Not as thick as what we’re used to using, but delicious to the point that I was scooping out the chocolate leftovers from the pan
. It’s more of a dark chocolate vs. milk chocolate…just how we prefer it. Thanks Carrie~~
I am SO excited to try this since my hubby likes chocolate milk after he works out (much better than a whey protein shake with all those icky synthetic chemicals) and the doctor told me today my skinny 5 year old son needs some higher calorie drinks. Perfect timing!
I use 1/2 c cocoa, 1 c sucanat (definitely not paleo-friendly but adds such a rich flavor), a dash of sea salt, vanilla extract and a 1/2- 3/4 c water, melt it down in a sauce pan until sugar dissolves. Nestle can’t hold a candle to that stuff. My husband loves it!
This is probably a silly question but is this delicious sounding recipe mixed into serving portions ie. add how much syrup to a 16 oz. cup of water for a serving or is it 2 1/2 servings of chocolate milk?
I didn’t really measure the amount of syrup per cup of milk. I’ve been pouring a glass of milk and adding about a tablespoon of the syrup and stirring. If it’s not enough chocolate flavor, I add a bit more.
Thanks.
I’ve been buying Trader Joe’s organic chocolate syrup for my son’s chocolate milk, but I’m going to give this a try. It won’t save money since maple syrup is expensive, but it will be nice to use the syrup instead of sugar.
I bet agave nectar would be great in this too!
I want to try this out in my cold brew coffee too. Instant iced mocha
Great idea!
What did I do wrong? It was bitter. Ever have this happen?
Different cocoa powders have different levels of acidity. If it is too bitter, add a bit more maple syrup to taste.
If you made this with agave instead of maple syrup, how much would you use?
I’m not sure. I don’t use agave, so I’m not exactly familiar with the substitution ratios. I know it’s sweeter than most sugars, so I’d use a little less than this recipe calls for, taste and see if you need to add more.
Awesome chocolate syrup recipe! Thank you for sharing it!
This is just wonderful!!!!
There is no excuse for wasting your money on hersey syrup in the store. What a great recipe. I have been encourageing my preschool and playgroup moms to go non processed. It is a work in progress. this is great in my morning coffee to make a little mocha. Thank you.
Thank you. What a great idea to use the syrup in coffee!
Is there a way to make this one sugar free? I usually use stevia. Would Agave work?
I don’t recommend agave because it is a highly processed sweetener. For more info, read here: http://www.westonaprice.org/modern-foods/agave-nectar-worse-than-we-thought If you make your own stevia simple syrup, that might work, but I haven’t tried it.
Love this recipe! I am drinking my chocolate milk right now! It is a hit in my home! Thanks!
Wow, this looks delicious. Store-bought organic chocolate sauce is so expensive. I will definitely try this!
I love this syrup! I make it about every two weeks.
Made this today and is so good! My two boys approve! Thank you!
Just got around to making this today and it truly is a thing of beauty! Perfect for my grandkids raw milk. Thank you, thank you, thank you!!
~Karen
Yay! I’m so glad you all enjoyed it!
I’ve been meaning to try to make a chocolate sauce and haven’t got around to it! My daughter would thank you!
Thank you!!
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