Chocolate Rum Sauce

2 tbsp butter can accommodate up to 8 oz dark chocolate and 3/4 c. of any liquid; the sugar added is merely for sweetness and most chocolate sauce recipes will call for 2 tbsp, regardless if dark or bittersweet chocolate is used. 

Ingredients

1/4 c. half 'n' half

1 tbsp organic cane sugar 

2 tbsp unsalted butter 

4 oz dark chocolate, chopped 

1/4 c. dark rum 

Directions

1. In a heavy saucepan, bring half 'n' half, sugar, and butter to a boil. 

2. Add chopped chocolate and whisk until smooth. 

3. Remove from heat, and when entirely melted, whisk in rum. 

4. Pour over dessert, serve, or whatever.

Hot buttered rum

I don't know what made me think that this hot toddy would be sweet and tasty. Unfortunately, it just tastes like hot rum diluted with boiling water and melted butter + spices. Maybe it's the unsalted butter I used. I was expecting more flavor? Anyhow. Saveur magazine's recipe for this isn't that good. If I had the patience or the butter to make another base I would add a lot more sugar, or something.

Saveur's hot buttered rum base recipe:

 

1 3/4 c. butter, softened

1/4 tsp. each cinnamon, nutmeg, ground cloves

1 c. dark brown sugar

 

Mix well.

 

Per serving ingredients:

 

2 tbsp hot buttered rum base

1.5 oz dark rum

8 oz boiling water

 

To drink, add 2 heaping tbsp of hot buttered rum base to a mug, 1 1/2 oz dark rum, and add 8 oz. boiling water. 

Stir and serve.