Chocolate sauce

Chocolate sauce

By
From
Cantina
Makes
375 ml
Photographer
Chris Middleton

Infused with cinnamon and with the addition of rum, this is more than an average chocolate sauce. Use it as an additional element for desserts or serve with ice cream. Adjust the flavour with your choice of liqueur.

Ingredients

Quantity Ingredient
225g best-quality dark cooking chocolate
150ml full-cream milk
50ml dark rum
30g sugar
2 cinnamon sticks
30g unsalted butter
1 1/2 tablespoons pouring cream

Method

  1. Place the chocolate in a heatproof bowl and set over a saucepan of barely simmering water, ensuring the base is not touching the water. Stir occasionally until melted.
  2. Combine the milk, rum, sugar and cinnamon sticks in a small saucepan and bring to the boil over medium–low heat.
  3. Gradually pour the hot milk mixture into the melted chocolate, whisking continuously, to combine. Add the butter and cream, stirring until the butter has melted, to make a smooth sauce. Strain through a fine-mesh sieve.
  4. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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