How to make Chocolate Rum Praline Sauce

When I found this recipe in an old Chinaberry book from 1996, I could not resist to write an article about it. I think this chocolate sauce is something else and will change any plain ice cream into some delightful dessert dream.
Ice cream is cold but you enjoy it with a warm sauce. What a sinful combination!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 cup heavy cream
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 4 tbsp sweet butter (unsalted)
• 4 oz unsweetened, dark chocolate
• 1/4 cup dark rum
• 1/4 cup pecans
• candy thermometer
• makes 3.5 cups of sauce

1. Take a large sauce pan, add cream, brown sugar and granulated sugar. On moderate heat cook the mixture while stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is completely dissolved.
   Still on moderate heat, boil it undisturbed until the candy thermometer shows 220 degrees. Remove pan from heat.

2. Chop butter and chocolate into small pieces. Add butter and chocolate to the mixture. Stir it until chocolate is melted.

3. In a pan toast the pecan nuts slightly, chop them coarsely. Pour the mixture in a pitcher and with a mix blend it in batches, stir in the rum and pecan nuts. Pour the sauce into jars with tight fitting lids. Keep it chilled and covered for 1 month or longer.
   Every time you want to use it, warm it up and enjoy the sauce over ice cream. It tastes great with all kind of flavors.

Resources

• Chinaberry books