Get ready to indulge in your very own homemade chocolate syrup! Kids, especially, love all things chocolaty, and a drizzle of chocolate syrup can make everything better. But store-bought versions are loaded with artificial sweeteners and additives. The good news is, making your own chocolate syrup at home is easy and requires only three ingredients! It’s a healthier option for kids aged 2 and above. So, why not treat yourself and your little ones to this delectable delight? Enjoy the goodness of homemade chocolate syrup!

Homemade Chocolate Syrup Recipe

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 1/3 cup jaggery powder
• 1/4 cup water
• Pinch of salt (optional)

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Method:

1. In a sauce pan, mix together unsweetened cocoa powder and powdered jaggery. Add 1/4 cup water to it and whisk to get a lump free mix.

2. Heat the sauce pan over a low to medium flame. Cook for 3-4 minutes while stirring continuously. Turn off the flame when it starts to acquire a syrup-like consistency. Do not over cook the syrup to attain a thick consistency. The sauce thickens further or cooling.

3. Serve the sauce warm or refrigerate it in an airtight container for up to 10 days.

Good quality cocoa makes all the difference in this syrup. This homemade chocolate syrup is perfect as a topping for ice creams and puddings. Blend with milk for a milkshake. It can also be used as a handy dessert sauce to drizzle over cakes, muffins and doughnuts, or even fruit!

Homemade Chocolate Syrup Recipe

A little drizzle of chocolate sauce makes everything better! Skip the store bought versions and make your own homemade chocolate sauce for your kids to enjoy!

5 from 1 vote

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Course: Dessert

Cuisine: Indian

Author: Poonam

Ingredients

• 1/4 cup unsweetened cocoa powder
• 1/3 cup jaggery powder
• 1/4 cup water
• Pinch of salt optional

Instructions

• In a sauce pan, mix together unsweetened cocoa powder and powdered sugar. Add 1/4 cup water to it and whisk to get a lump free mix.
• Heat the sauce pan over a low to medium flame. Cook for 3-4 minutes while stirring continuously. Turn off the flame when it starts to acquire a syrup-like consistency. Do not over cook the syrup to attain a thick consistency. The sauce thickens further or cooling.
• Serve the sauce warm or refrigerate it in an airtight container for up to 10 days.