• 3 Tbsp unsweeted cocoa powder
• 1/2 cup whipping cream
• 1 - 1/2 cups light corn syrup
• 12 ounces semi-sweet chocolate chips
• 4 Tbsp butter
• dash of salt
• 2 tbsp instant coffee powder

In a pot on the stove, mix the cocoa powder with the cream and stir on low until the powder dissolves into the cream. Add the remaining ingredients and stir over low heat until thoroughly mixed. Bring to a slow boil, and simmer, stirring, for about five minutes until thickened a little. Allow to cool to lukewarm, and pour into jars. Makes about 4 cups.

To serve, heat until it reaches a stirrable consistency, pour over ice cream.