This chocolate sauce is so easy to make that I’m embarrassed to even be writing a post about it. Its barely even a recipe, really. But its yummy and its so handy to have on hand for making iced mochas or chocolate milk. You can use it like Hershey’s chocolate syrup, but its better than that because you can adjust the flavor and sweetness to however you like it. And it tastes better. This is not a really rich, creamy sauce that you’d want to pour over a big slice of chocolate cake or dip fresh strawberries into. Those sauces are great, but they don’t dissolve in cold milk readily because they are so thick. This is a thinner water based sauce which makes it dissolve much easier.
Super Easy Chocolate Syrup
jam jar 3/4 of the way full
- 1/2 cup chocolate chips (I use semi-sweet but you can use milk chocolate, dark chocolate or semi sweet)*
- 1/2 cup water
- optional: a few drops of vanilla extract or other extract/flavoring of your choice
Put all your ingredients in a small glass jam jar. Put in the microwave for 30 seconds. Carefully remove and stir. Put back in the microwave for 30 seconds. Stir some more. My microwave is pretty high powered and after 1 minute my chocolate was completely melted and mixed with the water into a smooth syrup. Your microwave may take more or less time but be careful not to over microwave it or else you can burn the chocolate or cause it to seize.
Now your jar of syrup is ready to cool and then be stored in the refrigerator. I like to make it in small jars because I only use a few spoon fulls at a time and a small jar is easy to make in the microwave and doesn’t take up much space in my fridge. If you wanted to make a larger batch it might be best to use a double boiler to melt the chocolate rather than the microwave since the microwave can heat unevenly.
I have found that 1 part chocolate chips : 1 part water makes a syrup that stays liquid even when refrigerated and is easy to mix into milk. Use it on its own to make chocolate milk, mix it into ice coffee to make iced mochas (my favorite) or use it in cocktails.
*if you use bitter-sweet chocolate chips, your syrup will not be as sweet as Hershey’s syrup. If you prefer a sweeter chocolate syrup either use milk chocolate chips or add some sugar to the syrup. Technically you could keep adding sugar until the solution wouldn’t absorb anymore, but I would start with just a spoonful and see how it tastes!