Bitter Chocolate and Coffee Sauce
Prep Time: 15 mins Cooking Time: 0 Serves: Makes 600ml
Simple and delicious, this is very quick to make. Poured over ice cream, it makes a fabulous, almost instant dessert. Coffee is natural partner for chocolate and gives the sauce a satisfying and surprising lift. Stored in a sterilized sealed container, it will keep well for 2–3 weeks in the fridge.
- Put the coﬀee and sugar in a saucepan and warm over a low heat, stirring constantly, until the sugar has dissolved.
- Stir in the butter and chocolate until they are melted and well mixed in.
- Turn up the heat, bring to the boil and cook for 30 seconds. Remove from the heat and leave to cool slightly, then stir in the rum.