Recipes

Rum Mocha Chocolate Sauce

by Van Glass | November 14, 2014

Ingredients

  • 1/4 pound of butter
  • 1 cup granulated sugar
  • 1/3 cup Sunrise Baking Cocoa
  • 1 tsp. vanilla extract
  • 
1 cup heavy cream

  • 1/8 tsp. salt
  • 1 tsp. instant coffee crystals

  • 2 Tbsp. dark rum

Directions

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.

Tagged: sunrise baking cocoa