Espresso Hot Fudge Sauce Recipe

Boil water in a medium pot. Remove from heat and cool for 2 minutes. Combine unsweetened chocolate squares and butter in a bowl. Place bowl over pot of hot water, making sure bowl does not touch water.

Stir constantly until smooth and runny. Add sugar and instant coffee; whisk until blended. Add milk; continue mixing until sugar has dissolved. Transfer mixture to a clean lidded jar.

Chill for at least 1 hour before using. Refrigerate for up to 2 weeks.