Thursday, February 06, 2014

Chocolate Rum Sauce, a Valentine's Day Treat

Valentine's Day is Friday February 14th.

This Chocolate Rum Sauce when warm is thin enough for dipping fruit and other foods and for pouring over ice cream. The sauce thickens as it cools but does not harden.

Chocolate Rum Sauce
1/2 cup heavy cream
2 Tbsp. sugar
1 tsp. Watkins Ground Cinnamon
1 Tbsp. butter
4 oz. semisweet chocolate (I used chocolate chips)
1/2 to 1 tsp. Watkins Rum Extract
1/8 tsp. grated orange zest

For Dipping
1 pint fresh strawberries, washed, hulled, and blotted dry
1 pint fresh raspberries, washed and dried
2 bananas, peeled, cut into 2 to 2 1/2-inch slices
Salted pretzels
Pound cake cubes

In a medium saucepan over low hear, bring the cream, sugar, cinnamon, and butter to a rolling boil. Remove from heat; add the chocolate and stir until the chocolate melts. Stir in the rum extract and orange zest.

Arrange dipping food on a platter. Serve with warm chocolate rum sauce. Makes about 3/4 cup of sauce.

Substitute Watkins Orange Extract or Watkins Raspberry Extract for the Rum Extract and omit the cinnamon.
Pour over vanilla ice cream for a delicious topping.

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