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Ingredientes
- 6 ounce Unsalted butter
- 1Â 1/3 c. Granulated sugar
- 1Â 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
- EQUIPMENT: Measuring c., sifter, measuring spoons, 2 1/2 qt saucepan, whisk
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 3 servings | |
| Calories 992 | |
| Calories from Fat 590 | 59% |
| Total Fat 67.06g | 84% |
| Saturated Fat 41.41g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 221mg | 9% |
| Potassium 61mg | 2% |
| Total Carbs 98.57g | 26% |
| Dietary Fiber 2.7g | 9% |
| Sugars 89.08g | 59% |
| Protein 4.25g | 7% |
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