We make quite a bit from scratch around here, but homemade chocolate syrup might sound a little over the top, even for a crunchy girl like me.
That's only because you haven't tasted this.
We tried this recipe a couple of years ago, thanks to Alton Brown. It is the holy grail of chocolate syrup. You will never buy Hershey's again. Trust me on this one.
I follow Alton's recipe to the letter, except for the straining. I only skip that because I'm lazy. I highly recommend using the best cocoa you can get. (Whole Foods has some terrific Dutch-processed cocoa. But this is top-of-the-line grocery store cocoa because I forgot it at Whole Foods. It's still good.) Reduce the syrup only slightly -- you aren't making candy. It will thicken significantly as it cools.
Alton has freed me to use butter and Pam and thanks to him, I own and use a coffee grinder, a digital meat thermometer and vast quantities of Kosher salt. He also showed me how to make a mean prime rib. And since I haven't eaten meat since 1992, that's saying a lot.