MOCHA RUM SAUCE

6 oz. unsalted butter
3 Tbsp. Myers dark rum, divided use
1 1/3 cups granulated sugar
1/4 tsp. salt
1 1/3 cups heavy cream
1 1/4 tsp. instant coffee
8 Tbsp. unsweetened cocoa powder, sifted
1 tsp. pure vanilla extract

EQUIPMENT: Measuring cup, sifter, measuring spoons, 2 1/2 quart saucepan; whisk.

Heat the butter in a 2 1/2-quart saucepan over medium heat.

When melted, add the sugar, heavy cream, sifted cocoa powder, 2 Tbsp. rum, 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 Tbsp. of rum, and stir until smooth. Allow to cool to room temperature before serving.

Source: Death by Chocolate by Marcel Desaulniers