Does incorporating whipping cream in a chocolate syrup extend its shell life?

Sorry but I have a rather basic question. We bought a box/carton of whipping cream a few months ago and it sat on the freezer for some time and we used it earlier to create a chocolate sauce/syrup for a cake. However, we didn't need everything so there was some left in the carton. We looked at the carton and it says that the whipping cream would expire in 2 days (the 20th of March) and we were wondering what would happen if we decided to use it all up for chocolate syrup? Would our chocolate syrups' shell life extend beyond the 20th? Or it wouldn't, since one of the components would expire already?

I wouldn't want to send anyone to the toilet for unwanted reasons, any help is regarding my question is very much appreciated. Thank you!