Rum Mocha Chocolate Sauce

1/4 pound of butter
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp. Vanilla extract
1 cup heavy cream
1/8 tsp. salt
1 tsp. instant coffee crystals
2 Tbsp. dark rum

Melt butter in a medium sized heavy pot over low heat. Add sugar, cocoa, rum, heavy cream, and salt. Stir over medium heat until mixture comes to a boil. Add instant coffee and stir to dissolve. Reduce heat and let simmer for 5 minutes. Remove from heat and stir in vanilla. Cool somewhat, and serve while still warm or reheat for ice cream or other desserts. Remainder should be refrigerated or frozen.

Compliments of Euphoria Chocolate Company

 
 
 

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