Mocha Rum Sauce
Yields 24 fluid ounces (700 ml.)
6 ounces (170 g.) unsalted butter
10 1/2 ounces (298 g.) caster sugar
11 fluid ounces (320 ml.) double cream
2 ounces (56 g.) cocoa powder, sifted
3 Tablespoons Dark Rum
1/4 teaspoon salt
4 teaspoons instant coffee
1 teaspoon pure vanilla essence
Equipment:
Sieve, measuring spoons, 4-pint (2 1/2-l.) saucepan, whisk
Heat the butter in a 4-pint (2 1/2-l.) saucepan over medium heat. When melted, add the sugar, double cream, sifted cocoa, 2 Tablespoons rum, 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 essence, and the remaining Tablespoon of rum, and stir until smooth. Allow to cool to room temperature before serving.
Note:
The room temperature Mocha Run Sauce may be transferred to a plastic container and stored in the refrigerator for several days. Bring the sauce to room temperature before serving.