# 4 (1-ounce) squares semi-sweet chocolate
# 1 teaspoon instant coffee
# 2 tablespoons butter or margarine
# 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
# 1 teaspoon vanilla extract
# Dash salt
Melt chocolate, butter, and coffee in heavy saucepan over medium heat. Once melted, stir in remaining ingredients and continue stirring over medium heat just until the sauce is thickened. Serve over big scoops of ice cream. Leftovers can be refrigerated in an air-tight container for up to 1 week.