Chocolate Rum Sauce
Yield - about 2 cups
1 -1/2 CUPS HEAVY WHIPPING CREAM
1/2 LB PETERS 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
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.
For and orange flavored sauce substitute the rum for Mandarine Napoleon Liquor.
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.
Peters Burgundy chocolate is a bakers 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.