Let’s face it: Whether you and your sweetie will be celebrating your first or umpteenth Valentine’s Day together, there’s probably going to be some chocolate involved. It’s de rigeur — which is why it’s also so clichéd, pat, predictable.

If you’re willing to do just a little bit of work in the kitchen, however, there’s a relatively easy way to take that Russell Stover box to the next level, and to have a versatile treat to enjoy for days and even weeks after Valentine’s Day has passed: Make a coffee buttercream.

A buttercream, of course, is a type of cake frosting, but you don’t need a cake to enjoy it. I discovered that myself a few years back when I had lots of coffee buttercream left over after making a batch of cupcakes. I had a Hershey bar in the cupboard, and I thought, “Hmmm, wouldn’t that taste good if I dipped it in the frosting?”

It did. Soon I was dipping everything in the frosting bowl — cookies, pretzels, apple slices. But chocolate worked best, because chocolate and coffee are such an unbeatable combination.

I’ve refined my coffee buttercream recipe over the years, and at this point I can pretty well guarantee that it will enhance any chocolate, from the lowestgrade candy bar from the corner store to the richest creation from a boutique chocolatier. Your beloved will be impressed that you made something special for him or her, and you’ll have plenty of leftover frosting to spread on croissants at brunch, mix into a hot toddy, or just sneak a lick when nobody’s looking.

And if you’re alone this Valentine’s Day, take it from me: There are much worse places to drown your romantic sorrows than in a big bowl of coffee frosting.

Coffee Buttercream

1/2 cup sugar
1 1/2 tablespoons instant espresso powder
3 egg yolks
1/2 pound butter, cut into small pieces and softened

1. Place the sugar and 1/4 cup water in a small saucepan and boil over medium heat until the sugar dissolves and the resulting syrup reaches 238 degrees on a candy thermometer, about 15 minutes.

2. While syrup is heating, dissolve the espresso powder and 1 teaspoon boiling water in a small bowl and set aside.

3. Using an electric mixer on high speed, beat the egg yolks in a medium mixing bowl until pale yellow, four to five minutes. Reduce speed to medium and gradually pour the hot syrup down the side of the mixing bowl, and then continue beating until the mixture cools to room temperature, about five minutes. Add butter, one piece at a time, and beat at medium speed to incorporate after adding each piece. When all the butter has been added, continue beating frosting until light and fluffy, about five more minutes.

The frosting can be refrigerated for up to two weeks, or frozen for six months. Be sure to wrap it well, as butter tends to pick up other flavors and odors.