1 cup semisweet chocolate chips 3/4 cup corn syrup 1/4 cup milk 2 tablespoons butter 1 teaspoon instant coffee
Melt chocolate chips with corn syrup, stirring until smooth. Stir in milk, butter and instant coffee until well blended. Remove from heat; cool 5 minutes.
Serve warm over ice cream or other desserts. Refrigerate leftover sauce. Reheat before serving.
