Free Recipe Mocha Rum Sauce 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Mocha Rum Sauce 2 Recipe
6 oz Unsalted butter
1-1/3 c Granulated sugar
1-1/3 c Heavy cream
8 tb Unsweetened cocoa; sifted
3 tb Myers s Dark Rum
1/4 ts Salt
4 ts Instant coffee
1 ts Pure vanilla extract
Mocha Rum Sauce 2 Preparation
By: Marcel Desaulniers of the Trellis Restaurant EQUIPMENT: Measuring cups, sifter, measuring spoons, 2 1/2 quart saucepan, whisk METHOD: Heat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons run, and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally. Remove the saucepan from the heat. Add the instant coffee, vanilla extract and the remaining tablespoon of rum *, and stir until smooth. Allow to cool to room temperature before serving. THE CHEF”S TOUCH: Originally developed by pastry chef Donald Mack to accompany Death By 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. Source: _Death By Chocolate: The Final Word on a Consuming Passion_ by Marcel Desaulniers. Rizzoli International Publications, Inc. ISBN: 0-8478-1564-1 Posted to FOODWINE Digest by Erica Rodgers <dragonbyte@IBM.NET> on Feb 7, 1998
Cooking Temperature:
Recipe Serves: 3
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