Bittersweet Chocolate Rum Sauce

Bittersweet Chocolate Rum Sauce
Photo by Scott Phillips


  • ½ to 1-¼ cups half-and-half
  • Granulated sugar to taste (optional)
  • 3 Tbs. dark rum
  • 10 oz. bittersweet or semisweet chocolate, coarsely chopped

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 simmer...

View full recipe at Fine Cooking


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