Mocha Rum Sauce

1. 1

   Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons rum and salt.

2. 2

   Stir with a whisk to combine.

3. 3

   Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally.

4. 4

   Remove the saucepan from the heat.

5. 5

   Add the instant coffee, vanilla extract and the remaining tablespoon of rum; stir until smooth.

6. 6

   Allow to cool to room temperature before serving.

* Per serving · 4 servings · Values may vary.

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