- In a saucepan, whisk together the cocoa powder and sugar until well combined.
- Add the water and ¼ teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
- Continue boiling until mixture thickens, about 3 to 4 minutes.
- The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool).
- Taste and stir in additional salt until dissolved, up to ¼ teaspoon, if desired.
- Remove from heat and stir in the vanilla extract and allow to cool.
Note: This chocolate syrup can be stored in an airtight glass container in the refrigerator for 1 month.
