My Recipe Box

Bittersweet Chocolate Rum Sauce

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Yields about 1 cup.

  • by Alice Medrich from Fine Cooking
    Issue 61

This simple yet divine chocolate sauce may be made with bittersweet or semisweet chocolate. Taste the sauce on ice cream before adding more sugar; chocolate sauce that tastes too strong on its own is usually perfect with ice cream.

  • 10 oz. bittersweet or semisweet chocolate, coarsely chopped
  • 3 Tbs. dark rum
  • 1/2 to 1-1/4 cups half-and-half
  • Granulated sugar to taste (optional)

Combine the chocolate and rum in a heatproof bowl. If using a standard bittersweet or semisweet chocolate (without a percentage on the label), add 1/2 cup of the half-and-half; if using a chocolate labeled 66% to 70% cacao, add 1 cup of the half-and-half.

Set the bowl over a pan of barely simmering water (or set the bowl directly in a wide skillet of barely simmering water); stir frequently until the chocolate is melted and smooth. Note: A high-percentage chocolate may cause the sauce to look curdled. If this happens, whisk in a little more half-and-half or some sugar or both.

To adjust the consistency and sweetness, spoon a little sauce over some ice cream and wait a minute for the sauce to cool before tasting. If the sauce tastes too bitter, stir in some sugar, a little at a time. If the sauce thickens with cooling more than you like, stir in more half-and-half by the tablespoon as needed.

Serve the sauce warm over ice cream, or let cool, cover, and store it for up to a week in the refrigerator.  Reheat the sauce by setting a bowl in the skillet of barely simmering water.

Photo: Scott Phillips

I have made this dozens of times and it never fails to impress people. Paired with vanilla ice cream it is reminiscent of the Coupe Denmark at The Post Hotel in Lake Louise, Alberta, Canada.

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