In a saucepan, add water and sugar.

Bring to a boil.

Lower the flame to medium-low.

Cook until the sugar is completely dissolved.

Add cocoa powder and salt. Keep whisking until the syrup thickens slightly.

It may take 2-3 minutes. Don’t forget to whisk continuously, otherwise the syrup might burn.

Turn the heat off.

Add vanilla essence. Mix well.

Allow the syrup to cool down to room temperature.

The chocolate syrup will continue to thicken as it cools down.

Transfer to an airtight container. Store in the refrigerator for 12 weeks.

Homemade chocolate syrup is ready!