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Mocha Rum Sauce

Author/Submitted by:
Servings: 12
Categories: Chocolate / Desserts / Sauces

6  ounces  Unsalted butter
3  tablespoons  Myer's Dark Rum
1 1/3  cups  Sugar
1/4  teaspoon  Salt
1 1/3  cups  Heavy cream
1 1/4  teaspoons  Instant coffee
8  tablespoons  Unsweetened cocoa, sifted
1  teaspoon  Pure vanilla extract

Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoon 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 extract, and the remaining tablespoon of rum, and stir until smooth. Allow to cool to room temperature before serving. The brownie recipe is coming up next.

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