Here is a terrific styling recipe from veteran (and award-winning) food stylist, Maureen McKeon. Maureen, who works in Melbourne, Australia, recently retired from styling. But she's got an incredible chocolate cookbook coming out later this year.

Maureen's Never Fail Chocolate Sauce
Thick
3/4 cup sifted Dutch cocoa powder
1 cup light corn syrup

Thin
1/2 cup sifted Dutch cocoa powder
1 cup light corn syrup

Using a rubber spatula mix sifted cocoa and syrup together until smooth and combined.
To use:  Mix with a spoon and stir until fluid.  Thin is necessary by adding a few drops of corn syrup at a time

This mixture looks just like melted chocolate.  Can be used for chocolate syrup on ice cream (or wherever your imagination takes it!)

Note:  Dutch cocoa is darker than natural cocoa.  Use natural cocoa if you want a lighter color sauce.

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