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Rum Mocha Chocolate Sauce


  • 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


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.