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Ingredients
- Makes 1-1/2 cups
- 8 ounces semisweet chocolate, finely chopped
- 1 cup light cream or half-and-half
- 2 tablespoons dark rum
Method
- In a medium-size, heavy saucepan over medium heat, bring the chocolate and cream to a boil, stirring often. Reduce the heat to a simmer and simmer until the sauce is thickened enough to coat a spoon heavily, about 3 minutes. Remove from the heat and stir in the rum. Serve the sauce warm or at room temperature. The sauce can be stored, covered, in the refrigerator for up to 1 week. Reheat the sauce in a double boiler over simmering water.
