By: Marcel Desaulniers of the Trellis Restaurant

Equipment: Measuring cups, sifter, measuring spoons, 2 1/2 quart saucepan, whisk

Method:

Heat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons run, and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally. Remove the saucepan from the heat. Add the instant coffee, vanilla extract and the remaining tablespoon of rum *, and stir until smooth. Allow to cool to room temperature before serving.

The Chef's Touch:

Originally developed by pastry chef Donald Mack to accompany Death By Chocolate, this Mocha Rum Sauce is a synergy of cocoa, rum and coffee. The total effect is, I believe, quite sensual. I love the way this sauce couples with so many desserts, and I am passionate about the way the taste of the sauce rolls over the palate in a surge of flavor.

The room temperature Mocha Rum Sauce may be transferred to a plastic container and stored in the refrigerator for several days. Bring the sauce to room temperature before serving.

Marcel Desaulniers. Rizzoli International Publications, Inc. Isbn: 0-8478-1564-1