Rum Mocha Chocolate Sauce

“This recipe is from "Maida Heatter's Book of Great Chocolate Desserts." This may be served hot, warm, at room temperature, or cold. It may be kept warm or reheated over hot water. It may be refrigerated for weeks. It is wonderful over ice cream--it does not harden.”
READY IN:
20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium-size heavy saucepan over low heat melt the butter.
  2. Add the sugar, cocoa, rum, heavy cream, and salt.
  3. Stir over moderate heat until the mixture comes to a boil.
  4. Add the instant coffee and stir to dissolve.
  5. Reduce the heat and let simmer for 5 minutes.
  6. Remove from the heat and stir in the vanilla.

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