Cafe Mocha Chocolate Syrup
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This post is sponsored by Javy Coffee. However, all opinions expressed are my own.
Mocha Chocolate Syrup Anyone?
Are you a chocoholic? Yeah, I am! I can never have too much chocolate! When I go to buffets, my favourite part after the meal is the chocolate fountain. mmmmm… and don’t get me started with chocolate fondue! All that rich chocolate goodness waiting for you to dip in fruits or marshmallows! Ah that’s the life! And you can’t go wrong when you’ve got a nice hot chocolate fudge sauce drizzled over vanilla ice cream! Am I making you hungry?
I’m pretty sure chocolate sauce is loved by all. But when you combine a subtle coffee flavour into your hot chocolate fudge sauce, then you’ve got an epic creation! I particularly enjoy the mocha syrup used to top cafe mocha, hot chocolate, and pancakes!
If you love a cafe mocha, then transform your classic chocolate sauce with a simple touch of mocha infused in it! In this recipe, I’ll show you how to make a 3-ingredient chocolate syrup that can be used in quite literally any way you’d like! This will be better than any store-bought chocolate syrup you can get, so rich, decadent, and delicious! Let’s get to it!
Why Make Cafe Mocha Chocolate Syrup
I’ve bought some store-bought chocolate syrups to add in my coffees or to top over pancakes. While they’re decent, they’ve never made me as happy as a homemade chocolate sauce. There’s no reason why you wouldn’t want to make your own chocolate syrup! Let’s go over why you need to be making this Cafe Mocha Chocolate Syrup today!
Fast: It takes under 10 minutes to make this chocolate sauce!
3 ingredients: The only ingredients you’ll need for this Cafe Mocha Chocolate Syrup are chocolate chips, heavy cream, and instant coffee or a liquid coffee concentrate.
TASTY: Have you ever tasted the artificialness of a store-bought chocolate syrup? I have in some! While they’re convenient, I just find they tend to solidify over time and just don’t have the perfect chocolate taste I’m loving for. It’s so easy to make your own, and homemade certainly produces the best flavour, so I don’t know why you wouldn’t make it yourself! You’ve got complete control over the taste, so I totally recommend you do it! Plus, as mentioned above, there are only three ingredients in our syrup, so you won’t get any extra preservatives thrown in there.
Long-lasting: You can store this Cafe Mocha Chocolate Syrup in the fridge for up to a week and it’s even freezer friendly! Find out more about how to store the syrup later in the post!
Uses for Mocha Chocolate hot fudge sauce
Okay, well the possibilities are quite endless! It would be harder to think of how you wouldn’t be able to use the syrup! Here are some ideas:
For fondue: Yes, if you just have this entire sauce in a pot, you can get some skewers, fruits, or marshmallows, and dunk away!
To top your coffee: You can put this syrup right in your coffee or to add over some whipped cream!
In smoothies: Use it in your blender and/or garnish your glass with some syrup, then pour your smoothie in your serving glass!
On top of cookies: Drizzle on some syrup to top off your cookies!
On top of pancakes: A luscious chocolate drizzle to complete your stack!
In oatmeal: This would be such an excellent chocolate drizzle to garnish a nice cozy bowl of hot oats or even with chilled overnight oats!
On its own: Well, maybe you’re a huge chocoholic. No judgement here, I am a self-proclaimed chocoholic too! Go ahead and grab a spoon or use your finger and dig in! I snacked on soooo much of this when I made it! It sure is addictive ;)
Tips for the best cafe mocha chocolate syrup!
Gradually add the chocolate chips so they don’t clump together with the cream
After each addition of a tablespoon of liquid coffee concentrate, taste to see if the coffee flavour of the sauce is strong enough for you
If you’re using instant coffee or espresso powder, add teaspoons at a time and adjust to your preference.
Ingredients for Chocolate Mocha fudge sauce
Three ingredients are all that you need for this Chocolate Mocha Syrup recipe! Yeah, that’s it! You probably have all of the ingredients on hand already, and even if you don’t, they should be really easy to obtain! Remember, the FULL PRINTABLE RECIPE CARD with all ingredient quantities is at the bottom of this post! You can easily scale this recipe to make as much syrup as you’d like!
Heavy Cream: Heavy cream is also known as whipping cream. Basically, you want cream that’s 30-35% milk fat, depending on what you find at your grocery store.
Chocolate chips: I’m using semi-sweet chocolate chips here. If you’re using dark or unsweetened chocolate, then I’d recommend you add some sweetener to balance out the bitter chocolate. Because I’m using semi-sweet chocolate, I don’t need to add any additional sugar, since these chocolate chips are sweet enough as they are.
Instant Coffee or Liquid Coffee Concentrate: For this recipe, I’m using a liquid coffee concentrate (psst! Click that link for a 10% off discount!) that was sent to me by Javy Coffee. Thank you very much Javy for sending me this product, I’m absolutely hooked! Javy is quite literally instant coffee in liquid form. All you gotta do is add a bit to water and voila! Coffee without brewing! This stuff is pretty strong, but it’s so much fun to use for cooking or just to make some coffee shop-quality lattes at home! You can adjust the amount of coffee concentrate you’d like depending on how strong of a coffee flavour you want in your syrup. Of course, if you don’t have coffee concentrate, you can also use instant coffee or espresso powder for this recipe.
You could also add a little bit of vanilla extract if you’d like!
What tools do I need to make mocha hot fudge sauce?
We only need two pieces of equipment to make this luscious chocolate syrup!
Saucepan: I use this for everything! I think there isn’t a day that goes by where I don’t use it to be honest! This vessel will keep your chocolate syrup warm if you’re making it to use later.
Whisk: You’ll want to melt in those chocolate chips into your heavy cream!
I would also recommend a spatula to transfer the contents into a container, squeeze bottle, or mason jar for storing. More details on that coming up!
How to Make mocha Chocolate Syrup
Heat a pan on medium heat and add cream to a sauce pan.
Gradually add chocolate chips and whisk until they completely get blended with the cream.
Add the Javy coffee concentrate or your instant coffee or espresso powder and whisk well. Adjust as necessary.
Storing cafe mocha Chocolate Syrup
Store your Cafe Mocha Chocolate Syrup in a squeeze bottle or in an airtight container. In fact, you could even store your chocolate syrup in a mason jar!
You can store Mocha Chocolate Syrup in the fridge for about a week. If you don’t think you’ll use it in that time, then feel free to freeze it in an airtight container. Mocha Chocolate Syrup can be frozen for about 3 months, and it will turn into chocolate fudge!
I recommend you use your Mocha Chocolate Syrup at room temperature. I stored mine in a squeeze bottle, and I’ve noticed that my syrup has solidified in the fridge, and I cannot get it out of the bottle. You can directly heat your chocolate syrup by microwaving the squeeze bottle. 30 seconds to a minute should do!
If you’re defrosting your chocolate syrup, then either allow it to defrost in the fridge or leave it at room temperature. Then, transfer the contents to a squeeze bottle - if desired - or heat the entire container in the microwave so it becomes a smooth liquid.
Watch How to Make cafe mocha chocolate syrup Here:
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cookingwithanadi. If you’ve tried out Javy coffee concentrate for this syrup, be sure to tag #drinkjavy in your posts too! Thank you!