Esta es una exhibición prevé de cómo se va ver la receta de 'Mocha Rum Sauce' imprimido.

Receta Mocha Rum Sauce
by Global Cookbook

Mocha Rum Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 3

Ingredientes

  • 6 ounce Unsalted butter
  • 1 1/3 c. Granulated sugar
  • 1 1/3 c. Heavy cream
  • 8 Tbsp. Unsweetened cocoa, sifted
  • 3 Tbsp. Myers's Dark Rum
  • 1/4 tsp Salt
  • 4 tsp Instant coffee
  • 1 tsp Pure vanilla extract

Direcciones

  1. EQUIPMENT: Measuring c., sifter, measuring spoons, 2 1/2 qt saucepan, whisk
  2. METHOD:Heat the butter in a 2 1/2 qt saucepan over medium heat. When melted, add in the sugar, heavy cream, sifted cocoa, 2 Tbsp. run, and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 min, stirring occasionally. Remove the saucepan from the heat. Add in the instant coffee, vanilla extract and the remaining Tbsp. of rum*, and stir till smooth. Allow to cold to room temperature before serving.
  3. THE CHEF'S TOUCH:Chocolate, this Mocha Rum Sauce is a synergy of cocoa, rum and coffee. The total effect is, I believe, quite sensual. I love the way this sauce couples with so many desserts, and I am passionate about the way the taste of the sauce rolls over the palate in a surge of flavor.
  4. The room temperature Mocha Rum Sauce may be transferred to a plastic container and stored in the refrigerator for several days. Bring the sauce to room temperature before serving.