Chocolate Espresso Syrup

Chocolate Espresso Syrup

  • 1/2 - 3/4 cup water
  • 3/4 cup granulated sugar
  • 1 teaspoon dark corn syrup
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tablespoon espresso powder (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cold
  • 1 teaspoon vanilla


Note: This syrup has an intense, dark chocolate flavor that is not very sweet.  For a sweeter syrup, increase sugar to 1 cup.

In a saucepan, bring the water, sugar and corn syrup to a boil over medium heat.  Reduce the heat to medium low and whisk in the cocoa powder, espresso powder and salt, whisking until smooth.  Simmer on low until the syrup has thickened enough to coat a spoon, about 3-5 minutes (keep in mind that it will thicken a lot as it cools, so don’t overcook it).

Remove from the heat and stir in the butter and vanilla until smooth.  If any lumps remain, you can pour the mixture through a mesh strainer.  Cool to room temperature then pour into a glass jar or squeeze bottle and refrigerate.  If the syrup seems too thick when it’s cooled, just whisk in a little warm water until it’s the right consistency.

Enjoy over ice cream, in chocolate milk, in brownie batter, or anything else you like to add chocolate syrup to!  Best used within a few weeks.


Yields about 1 1/2 cups.


Recipe from Curly Girl Kitchen


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