Step 1

In a microwave-safe bowl (or saucepan on low heat, stirring constantly) melt the chocolate on half power, in 30-second increments, stirring in between, until melted and smooth.

Step 2

Remove from microwave and stir in the sifted cocoa powder until smooth. The mixture will be thick. Set aside.

Step 3

In a medium saucepan over medium heat, combine the sugar, corn syrup, cream, salt and water. Stir constantly and bring to a simmer.

Step 4

Simmer for 4 minutes. Remove from heat and stir in vanilla and butter.

Step 5

Add the melted chocolate mixture and stir until smooth.

Step 6

Serve warm, over ice cream.

Step 7

To store: refrigerate in an airtight container for up to 3 weeks. Reheat on low power in the microwave, stirring several times, until warm and smooth.