Chocolate Espresso Sauce is a flavorful accompaniment to ice cream, fruit, or our favorite Bomboloni.

1/2 tablespoon instant espresso powder

1/3 cup water

1 1/2 tablespoons light corn syrup

1/4 teaspoon vanilla extract

4 ounces bittersweet (60% cacao) chocolate, finely chopped

Preparation Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring. Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth. Cooks' Note:•Sauce can be made 3 days ahead and kept chilled, covered. Warm over low heat before serving.