I’ve found most commercial chocolate sauces à la Hershey’s, etc. to have too much crap in them (HFCS, sugar & corn syrup being the main ingredients), so I’m hopeful that you have some favorite recipes for homemade chocolate sauce.
I melt a Mars bar in a bain marie. It becomes a rich caramelly, chocolatey sauce.
Now I know Mars is an American company but I have it in mind that they don’t produce the Mars bar in the States.
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My bestie had some great success melting Lindor balls in the MW on a drunken night in Berlin in the summer of '22, when we had run out of Nutella to dip Erdnussflips into.
A lil expensive in the long run, me thinks, but def tasty 
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Does it need to be shelf stable or liquid at room temp? If not, try tiny batches of ganache made with your favorite chocolate bars. Melt together equal parts by weight chocolate and whipping cream then adjust consistency with water, coffee, liquor, or simply by warming/cooling.
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I melt 85% cacao chocolate in heavy cream over a double boiler. That’s it. If it’s just for me, or just for two of us, I melt a chunk in heavy cream in the bowl of a large ladle over my gas burner. Premade doesn’t compare. Now that I do low-carb pretty regularly, I use Rawmio 100%, which has no sugar whatsoever, and add about 15 drops of pure monkfruit extract per serving. It’s a much more complex-tasting sauce that I love, but my family is less than excited about.
You are correct, sorta. The equivalent to the Anglosphere Mars bar is the US Milky Way.
There WAS a US Mars bar, but it had almonds. That got discontinued and can now be found under the name Snickers Almond.
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One very easy chocolate sauce you can whip up is homemade Magic Shell.
1 cup (190g) choc chips/chopped chocolate of your choice.
3 tablespoons (42g) refined coconut oil. If you use unrefined coconut oil it will have that coconut flavor. If you want that, go nuts.
Melt them together in a saucepan over low heat, or in the microwave, or over a water bath, stirring til smooth. To use, warm slightly til liquid, pour over very cold ice cream. Crack.
You can add extracts/peanut butter or whatever else you can think of.
We also have a Milky Way. I’ve never tried melting it.
Used to be advertised with the slogan “The sweet you can eat between meals without ruining your appetite”.
https://www.sainsburys.co.uk/gol-ui/product/milky-way-x12-258g
If you have a World Market in your area they usually have a good selection of sauces and syrups (at least the one near me does).
I think Ghirardelli also has a pretty good chocolate sauce. It doesn’t have HFCS, but I think it may be loaded with sugar.
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The chocolate sauce recipe right on the side of the Hershey cocoa box is delicious, easy, and fast.
1/2-3/4 cup cocoa
1 cup sugar
1 cup water
1-2 tbsp vanilla extract
1/4 tsp salt
Whisk together in a saucepan. Bring to a boil and cook for 3 min. Let cool.
Hershey also makes a bottled syrup called Simply 5 with just those 5 ingredients.
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Not shelf-stable at all. To be eaten stat, to be exact.
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The British Milky Way has a different texture, if I remember correctly. I’d say it’s fluffier.
This is what I make. I use the Special Dark because that is what I have.
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