It’s easy to make your own chocolate syrup. Use it as you would the chocolate syrup from the store, in recipes, over ice cream, for chocolate drinks, or in a smoothie.
This is a syrup, not a sauce. As a syrup, it is nearly fat-free and does not have the consistency and “mouth feel” of a sauce.
This makes great, homemade chocolate syrup. The only fat in the recipe is any incidental fat that might be in the cocoa.
1 cup granulated sugar
1 cup water
1 teaspoon vanilla extract
1/2 cup cocoa
Add the sugar and water to a saucepan. Stir and cook until the syrup reaches a full boil. Remove from the heat.
Add the cocoa a little at a time, whisking steadily as you add the powder. Press the hot syrup through a fine strainer. Add the extract. After sitting for a few minutes, you are likely to have a scum on the top. Skim it off. Cover and store in the refrigerator.