Dreamy chocolate sauce

Ingredients for 4 servings:

• 280 g dark chocolate, chopped, cocoa content to taste
• 45 ml brown rum
• 150 ml cream *
• 150 ml milk *
• n. B. Sugar, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

* Mix the cream and milk. Have between 120 and 300 ml of the cream and milk mixture ready. The amount used depends on the cocoa content of the chocolate and the consistency of the finished sauce. Place the chocolate and rum in a heatproof mixing bowl. If using dark chocolate without a specified cocoa content, add the smaller amount, i.e. 120 ml, of the cream and milk mixture. For chocolate with a cocoa content of 66% or more, add 240 ml of the cream and milk mixture to the bowl. Set the remaining liquid aside for future adjustments. Place the bowl over a bain-marie and stir frequently until the sauce is completely melted and smooth. Dark chocolate with a high cocoa content may appear gritty or runny – in this case, whisk in a little more of the cream and milk mixture or a small amount of sugar (or both). To determine the correct consistency and sweetness of the sauce, spoon a little over a small amount of ice cream and let it cool briefly, about 1 minute, as tasting the sauce only with a spoon could very likely come across as too overpowering. If the sauce is too bitter, adjust with a little sugar. If the consistency of the sauce is too thick after cooling briefly, then adjust it a tablespoon at a time with the reserved liquid. Serve the sauce warm. Leftovers can be kept tightly covered in the refrigerator for a week and then briefly reheated over a bain-marie before serving. Makes approx. 240 ml. This quantity is enough for 4 to 8 servings. A really good vanilla ice cream or coffee ice cream and then this sauce on top… I won’t say anything!