Time for a confession: I am a chocoholic. In my opinion, cake is always better with chocolate frosting on it and drizzling chocolate sauce over ice cream always gives it an extra bit of “mm mm good!” So I was delighted when, a couple of weeks ago, I found this particular recipe for chocolate sauce in Crepes: Sweet & Savory Recipes for the Home Cook by Lou Seibert Pappas. The sauce is intended to be part of Espresso Crepes with Chocolate Coffee Beans (which is simply scrumptious), but I have since used it on angel food cake and ice cream.

Aside from its delectable taste, this recipe is easy to make. To make about a cup of sauce, all you’ll need are four ingredients:

• 4 ounces of bittersweet chocolate (not semi-sweet)
• 3 tablespoons strong-brewed coffee
• 3 tablespoons half and half
• 2 tablespoons light corn syrup

First, start your coffee brewing. Once it’s nearly finished, break the chocolate into pieces and put it in a microwave-safe container. I’d recommend using a glass liquid measuring cup, because it will be easier to pour the sauce once you’re ready to serve it. Microwave the chocolate for 30 seconds. Take it out and stir it. Repeat this process until the chocolate is smoothly melted. In my experience, this only requires two 30-second intervals. Next, pour in the coffee, half-and-half and corn syrup and stir until the sauce is smooth. Voila! Your sauce is ready to serve.

Some of you might be concerned about the coffee in this recipe, but let me assure you that you cannot taste it. The coffee is only there to enhance the flavor of the chocolate. As a final note, you can store your leftover sauce in the refrigerator for as long as you like. Just pop it in the microwave again for about 20 seconds, and it will be ready to drizzle.