INGREDIENTS

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

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