A second test with half the amount of coffee produced a somewhat thicker, fudgier sauce. I've left Rachael Ray's original amount of coffee in the ingredients list, and added my suggested, smaller amount. For a thicker sauce, use the lesser amount. Ray says to use chocolate ice cream, but any flavor you like would be delicious.

I've added the emphasis that the coffee should be hot when added to the chocolate. Cold liquids added to melting chocolate can cause the chocolate to seize, so be sure the coffee is piping.

Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings

8 oz. bittersweet chocolate, chopped (use chocolate morsels if you don't want to chop chocolate
1/4 to 1/2 cup very strong black coffee, hot
3 Tbsp salted butter, cut into pieces
1/2 tsp cinnamon
1 pint chocolate, vanilla, or other flavored ice cream
Toppings: whipped cream, chopped nuts, maraschino cherries (optional)

In a heavy saucepan over medium-low heat, melt the chocolate with the hot coffee. Once chocolate melts, remove the pan from the heat and stir in the butter, cream, and cinnamon.

Scoop the ice cream into serving dishes and top with warm sauce and toppings of your choice.