Ingredients
Equipment
Method
- Heat the water in the microwave for around a minute or until it's hot to the touch. Place all of the ingredients in a mixing bowl and whisk for a minute to mix well.2 tablespoons water, 2 tablespoons unsweetened cocoa powder, 2 tablespoons pure maple syrup, ¼ teaspoon vanilla, pinch sea salt
- Use immediately or chill for at least an hour in the fridge to thicken the sauce.
Nutrition
Notes
Chocolate syrup instead of chocolate sauce: Use half the amount of water for a chocolate syrup consistency; chill it in the fridge for at least an hour to thicken.
Maple syrup: Make sure to use pure maple syrup (not imitation, high-fructose corn syrup containing syrups.)
Vanilla: I like using pure vanilla bean powder (affiliate link) since it doesn't contain any alcohol, but vanilla extract works too!
Flavor variations: Add a pinch of cinnamon or a tiny dash of espresso powder if you have some on hand; both are delicious.
Less sweet: Use a little less syrup for a little for a darker chocolate flavor.
Storage: This chocolate syrup recipe will stay fresh for up to 1 week stored in an airtight container in the fridge. Reheat gently in the microwave for 10-15 seconds if desired.
