Rum Mocha Chocolate Sauce Recipes

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CHOCOLATE RUM SAUCE



Chocolate Rum Sauce image

Make and share this Chocolate Rum Sauce recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 cup sugar
6 tablespoons reduced-calorie stick margarine
1/2 cup unsweetened cocoa powder
1/4 cup light corn syrup
1/4 cup dark rum or 1/4 cup fruit-flavored liqueur

Steps:

  • In a medium saucepan, combine sugar and margarine; cook over medium heat until sugar has dissolved, about 5 minutes, stirring occasionally.
  • Remove from heat.
  • Stir in remaining ingredients.

FROZEN MOCHA RUM PARFAITS



Frozen Mocha Rum Parfaits image

Categories     Coffee     Milk/Cream     Rum     Mixer     Chocolate     Dairy     Dessert     Freeze/Chill     Frozen Dessert     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2/3 cup strong brewed coffee
3 tablespoons plus 2 teaspoons dark rum
3 large eggs
3/4 cup granulated sugar
2 cups chilled heavy cream
1 1/2 tablespoons confectioners sugar
Special Equipment
an instant-read thermometer

Steps:

  • Melt chocolate in coffee in a metal bowl set over a large saucepan of barely simmering water, stirring until smooth, then stir in 3 tablespoons rum. Remove bowl from heat.
  • Beat together eggs, granulated sugar, and a pinch of salt with a handheld electric mixer in a large metal bowl until combined well. Set bowl over saucepan of simmering water and beat mixture until tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove bowl from heat, then beat in chocolate mixture. Chill until cool, about 10 minutes.
  • Beat 1 cup cream in a bowl with cleaned beaters until it just holds stiff peaks, then fold into chocolate mixture. Divide among 8 (8-ounce) stemmed glasses and freeze, covered with plastic wrap, until set, at least 3 hours.
  • Before serving, let parfaits stand at room temperature 15 minutes to soften slightly. While parfaits are standing, beat remaining cup cream with confectioners sugar until it just holds stiff peaks, then beat in remaining 2 teaspoons rum and spoon onto parfaits.

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