When I want chocolate syrup, I usually just turn over to store-bought fudges. But of course if there’s time, I would also like to have something as decadent as the recipe I am about to feature.

This recipe is a creamy and flowing syrup with enough shininess without making it sweet. There’s cocoa powder for the fudgy taste and regular chocolate to smooth out the cocoa.

This recipe is from Liz Gutman of Liddabit Sweets.

Ingredients:

2/3 cup heavy cream

1/2 cup light corn syrup

1/3 cup packed dark brown sugar

1/4 cup unsweetened Dutch-process cocoa powder*

1/2 teaspoon kosher salt (or 1/4 teaspoon table or sea salt)

3 ounces good quality semi-sweet chocolate, finely chopped

3 oz good quality milk chocolate, finely chopped

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

Procedure:

- Bring the cream, corn syrup, sugar, cocoa, salt, and semi-sweet chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring with a spoon or spatula, until the chocolate is melted.

- Reduce the heat and cook at a low boil, stirring occasionally, for 5 minutes; then remove it from the heat. Add the butter, vanilla, and milk chocolate and stir until smooth. Cool sauce to warm and serve over ice cream, sorbet, or pretty much anything you want.

- This sauce can be made one week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.

You can also use natural (non-Dutch) cocoa powder, though the flavor will be slightly different than this version.