The Best Chocolate Syrups to Top off Any Dessert (2024)

Sometimes a good chocolate syrup or chocolate sauce can save the day, or at the very least, improve it immensely. The uses are endless: From a simple bowl of vanilla ice cream topped with a bittersweet chocolate variety to the after-school treat of freshly made chocolate milk with cookies to a decorative chocolate design as a garnish beneath a plated dessert, the only limit for chocolate syrups and sauces is your imagination.

While chocolate sauce can, of course, be made at home, it's also a time-consuming kitchen task. For those situations when you simply want to reach inside the refrigerator for a quick indulgence or you want to spend your time and energy baking a masterpiece that just needs an easy finish, store-bought options are the way to go.

What to Look for When Buying Chocolate Syrup

Taste

Taste is the ultimate important test. You want the creamy, silky, sweet—or bittersweet—taste of chocolate that you're craving. If the syrup doesn't taste as you expect it to and gives you those wonderfully decadent bursts of flavor in your mouth, it won't satisfy your desire for chocolate. Be on the lookout for artificial flavors or other ingredients that could introduce off aftertastes.

Also, keep in mind that chocolate syrup is not usually consumed on its own (if you do, no judgment here!), but rather mixed into other foods or topping other foods–so before you purchase your syrup, consider how you’ll most often be using it, and then what makes the most culinary sense in terms of pairing it.

Are you usually mixing your syrup into milk to make chocolate milk? In that case, you can go for a stronger or more bitter flavored syrup, as it will be diluted by plenty of creamy milk. Or do you often top mixed berries with chocolate syrup? Maybe then a white or milk chocolate would be preferable. It’s ultimately up to you and your personal preference.

Ingredients

There are many different chocolate syrups available on the market today. Some are all-natural and/or organic, while others aren't. Check the labels for those ingredients you can't pronounce or that you may recognize as being artificial preservatives and sweeteners (as a general rule of thumb, the shorter the ingredient list, the better–usually!).

When it comes to the sugar-free options, note that "the main difference between sugar-free chocolate syrup and traditional chocolate syrup is the sweetener. It's not always just sugar, either: a lot of chocolate syrups use corn syrup to create the texture in addition to sugar. This specific texture often has sugar-free brands using sugar alcohols along with a gum like xanthan gum to create the body. However, another route…[is to] use soluble prebiotic fiber to create the body along with monk fruit instead of sugar alcohols and gums," says Rhea Monique, CMO of ChocZero,

Ease of Use

Chocolate syrups can usually be found in squeeze bottles or jars that you can dip a spoon into to get the sauce out of; some products may contain a pump, as well. Depending on your culinary preferences and how you most often use chocolate syrup, it may help to take this into account.

If you have kids, a squeeze bottle or pump may be simpler (and less mess-prone) than a jar. If you are a frequent chocolate syrup user (ie every day is mocha day), a pump option may make your morning routine just that much smoother.

Make sure to check the label for refrigeration or storage information and instructions. Some may require refrigeration, and you want to ensure that you’re storing your products at a food-safe temperature for longevity and optimal freshness. After removing it from the refrigerator, you can serve it cold, at room temperature, or heat it up as you would a hot fudge.

FAQs

Does chocolate syrup need to be refrigerated?

"Chocolate syrup doesn't need to be refrigerated immediately—it's not like mayonnaise or something where if you leave it out, it's instantly bad in a few hours," Monique says. "However, since it does have water in it, you'll want to refrigerate it to extend your shelf life significantly. That said, leaving it out a few days certainly won't be cause for a problem."

A good general rule of thumb is to carefully check the packaging labels of your products; there should be storage information listed on there, and your best bet is to follow the manufacturer’s instructions. They’ve likely done plenty of shelf life testing and know how to best handle their product for optimal freshness, longevity, and safety. And remember that different products will behave differently depending on their ingredients, so just because one syrup you had perhaps didn’t require refrigeration, that doesn’t necessarily apply to the next syrup you buy from a different brand.

How long does chocolate syrup last once opened?

"In an ideally stored pantry, which would be low humidity and an average temperature of 60-72 [degrees], it would last for over six months without any problems, and depending on the brand, it may last a whole year," Monique says.

If your home is in a more humid area it should be stored in the fridge, though, for no more than four months. If you’re a regular chocolate syrup consumer "using [syrup] by your coffee bar for some great chocolate mochas, and you're using it up within 30-60 days, you should never have an issue with it unless you live in a tropical climate," she says.

Is chocolate syrup gluten-free?

To find out if your favorite chocolate sauce is gluten-free, read the nutrition information and ingredients. It should say on the bottle in clear letting that the product is gluten-free. Most of the sauces on our list specify that they don't contain gluten, but it is always best to double-check if the manufacturer uses equipment that also processes gluten just to make sure.

What else can chocolate syrup or sauce be used for?

Chocolate syrup is such a versatile ingredient, making it the perfect item to always have on hand in your refrigerator or pantry. It can be used in so many ways, from chocolate milk, to an ice cream/brownies/cookie/fruit topping, milkshakes, as a dip for pretzels, fruit, or poundcake (think fondue). It’s even delicious for breakfast as a syrup for pancakes or waffles.

You can also get creative with the different types of chocolate syrup and explore which varieties work best (and to your taste buds’ preferences) in different applications; for example, white chocolate syrup may be a great pairing for a peppermint mocha come holiday season, while bittersweet syrup may be perfect for that ice cream sundae party.

How We Selected

To compile this list, our team of editors and contributors spent hours researching the best chocolate syrups on the market, evaluating their key features—like ingredients, flavor, and price—in addition to reviews from customers and other trusted sources. We then used our own knowledge and first-hand experiences to choose the items listed above.

Why Trust The Spruce Eats?

Karen Restais a freelance writer and former pastry chef who covers food and drinks for The Spruce Eats. She specializes in food culture and history, cooking, pastries, and restaurants. She's traveled to Budapest, Kyiv, and Paris during their Fashion Weeks as a photographer and writer, always finding the best authentic pastries along the way. She now spends a lot of her free time baking at home and recommends quality within your given budget.

The Spruce Eats writer Alyssa Langer is a registered dietitian and foodie, always curious about the next food or ingredient craze and hungry to learn and try more. Having worked in cookbook publishing, CPG label data, nutrition writing, and meal kits, her diverse background and varied interests provide a unique perspective that fosters clear, well-researched, and trustworthy reviews.

Amanda McDonaldis an editor at The Spruce Eats and has over seven years of experience researching, writing, and editing about all things food — from what new products are at the grocery store to chef-approved hacks that keep tricky leftovers fresh for days. She updated this article to include the most up-to-date information.

Allison Wignall, who updated this article, grew up sneaking mouthfuls of Hershey's syrup right from the bottle. Her sweet tooth has led her to sample incredible desserts from around the world, including macarons in Paris, fresh chocolate in Ecuador, and piping hot trdelníkin Prague. Her work has been featured in Food & Wine, Travel + Leisure, and Southern Living.

Sources

• Rhea Monique, CMO of ChocZero