Chocolate Sauce

1. 1

   In a medium-size, heavy saucepan over medium heat, bring the chocolate and cream to a boil, stirring often. Reduce the heat to a simmer and simmer until the sauce is thickened enough to coat a spoon heavily, about 3 minutes. Remove from the heat and stir in the rum. Serve the sauce warm or at room temperature. The sauce can be stored, covered, in the refrigerator for up to 1 week. Reheat the sauce in a double boiler over simmering water.

* Per serving · 4 servings · Values may vary.

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