Ice Cream Chocolate Sauce

In a small bowl, whisk together 1/3 cup of the water with the cocoa.

In a medium-size heavy saucepan, heat the semi-sweet chocolate and butter over low heat, stirring often, 5 minutes or until melted.

Whisk in the cocoa mixture, the remaining 1/3 cup of water, both sugars and the corn syrup and bring to a boil, uncovered, for 7 minutes or until the sauce is reduced to 1 1/2 cups.

Remove from the heat and stir in the vanilla.

Serve over ice cream.