Chocolate and Rum Cream Sauce

A rich, creamy, velvety chocolate sauce from Georges Laurier - fantastic with dessert cakes, ice cream or fresh fruit
Chocolate and Rum Cream Sauce
  • Rating:
  • Serves: Makes 900ml
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 250 g icing sugar
  • 250 ml water
  • 100 ml maple syrup
  • 200 g dark chocolate, (72% cocoa solids), broken in small pieces
  • 125 ml single cream
  • 1 tbsp dark rum
  • 1 vanilla pod, split

Method

1. Put the icing sugar, water and maple syrup in a saucepan. Bring to the boil over medium heat, stirring constantly.

2. Remove from the hob and stop stirring. After approximately 3 minutes add the chocolate, stirring until it is melted.

3. Slowly add the cream, the rum and the vanilla bean, mixing well. Leave to cool.

4. Fish out the vanilla pod before using.

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