Name: Mocha Rum Sauce
Ingredients: 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

Jesus is not indifferent, unconcerned or unable to fulfill His promise. He knows after He returns there will be no opportunity for salvation. His so-called delay “as some count slowness” (2 Pet. 3:9) is a token of His mercy – giving people just a little more time to repent and trust Him. Jesus is being patient for His enemies to come to repentance. It was the same before His judgment with water. “When the patience of God kept waiting in the days of Noah” (1 Pet. 3:20). God is always looking to show mercy to the guilty (cf. Eze. 33:11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy			3	Cups

INGREDIENTS

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

INSTRUCTIONS

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

A Message from our Provider:

“Jesus feels your pain”