Aurora Catering's

Chocolate Rum Sauce
Yield - about 2 cups

Ingredients

1 -1/2 CUPS HEAVY WHIPPING CREAM
1/2 LB PETER’S BURGUNDY DARK CHOCOLATE (Preferred, if not available then use a dark semi sweet chocolate)
1 OZ CAPTAIN MORGAN RUM
1/2 TSP VANILLA EXTRACT
2/3 CUP FINE GRANULATED SUGAR
1 TBSP BUTTER
1/8 TSP SALT

Method
Over medium heat reduce cream by one third. Use a stainless steel mixing bowl to melt chocolate by double boiling the chocolate over a sauce pot of boiling water. Combine all ingredients and mix vigorously with whisk.

Alternate Method
For and orange flavored sauce substitute the rum for Mandarine Napoleon Liquor.

Plate Presentation
This sauce is designed to be used very sparingly, if the sauce is required to be served in larger amounts, add an additional cup of heavy whipping cream and serve in a warmed gravy boat.

Chef's Notes:
Peter’s Burgundy chocolate is a baker’s chocolate and not readily available, ask your local baker and try to purchase some from them. This is a very rich sauce that can be used to decorate many desserts.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.