Yield: approximately 1 cup

½ cup sugar
¼ cup natural unsweetened cocoa powder
½ cup water
1 tablespoon light corn syrup
4 ounces bittersweet chocolate, finely chopped
2 tablespoons port
 

1. In a small saucepan, combine sugar and cocoa. Whisk in ½ cup water and corn syrup. Bring to a boil over medium-high heat. Remove from heat. Add chocolate and port, stirring until smooth.
 

Pictured with Chocolate Cream Puffs with Ice Cream and Chocolate Sauce