The Washington Post

Dark Chocolate Syrup

Dark Chocolate Syrup 8.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Apr 20, 2022

This deep, dark and silky chocolate syrup is miles above anything you’ll buy in a squeeze bottle at the grocery store. Dutch-process cocoa powder and unsweetened chocolate team up for a rich flavor that’s more bittersweet than sweet. Here, we use Lyle’s Golden Syrup instead of sugar, for both its toffee-esque sweetness and ability to keep the syrup fluid and smooth.

The syrup is great for a wide variety of people because it’s gluten-free and vegan (though not the latter if you swap in honey for the Lyle’s Golden Syrup). We highly recommend using the immersion blender or mini food processor after cooking the syrup to ensure the smoothest possible texture.

Be sure to let the syrup chill so it thickens to proper consistency. We designed the recipe so that it would not be as runny as store-bought versions, but you can thin with additional water after chilling, as needed. Then use it in almost any way you want, including on ice cream, in chocolate milk or egg creams, or as a dip for fruit.

Total time: 20 mins, plus 2 hours’ chilling time

Make Ahead: The sauce needs to be refrigerated for at least 2 hours before serving.

Storage Notes: The sauce can be refrigerated in a lidded container for up to 2 weeks. It will thicken when chilled and may thicken more as time goes on, so thin with water, as needed.

Where to Buy: Lyle’s Golden Syrup is available at well-stocked supermarkets and shops that sell British goods, as well as online.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 1 cup

  • 1/2 cup plus 2 tablespoons (150 milliliters) water, plus more as needed
  • 4 tablespoons (80 grams) Lyle's Golden Syrup (may substitute honey or agave nectar)
  • 1/4 cup (25 grams) Dutch-process cocoa powder
  • 1 ounce (28 grams) unsweetened chocolate, finely chopped
  • 1 1/2 teaspoons vanilla extract
  • Pinch fine salt

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In a small saucepan over medium-high heat, combine the water and golden syrup and stir until the syrup is dissolved. When the mixture comes to a boil, add the cocoa powder and whisk to combine. Reduce the heat to medium-low, stirring constantly until the powder has mostly dissolved and turned aromatic, about 1 minute. Remove from the heat, add the unsweetened chocolate and let sit undisturbed until softened, 3 to 5 minutes.

Whisk the softened chocolate into the syrup, followed by the vanilla extract and a pinch of salt.

Scrape the syrup into the cup of your immersion blender (or a tall jar or container large enough to use the blender with) or the bowl of a mini food processor. Blend or process until completely smooth, 1 to 2 minutes, scraping down the sides of the cup or bowl as needed. It may not seem necessary, but this step gets rid of cocoa clumps that can come across as gritty in the finished syrup.

Transfer the syrup to a container, cover and refrigerate for at least 2 hours before serving. It will thicken as it chills but will remain pourable. Give the syrup a quick stir with a spoon before serving, thinning with more water, 1 teaspoon at a time, as desired.

Recipe Source

From Voraciously staff writer Becky Krystal.

Tested by Becky Krystal and Ann Maloney.

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Nutritional Facts

Calories per 2-tablespoon serving: 59

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 71mg 3%

Total Carbohydrates: 11g 4%

Dietary Fiber: 2g 8%

Sugar: 8g

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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