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- Combine chocolate, water, sugar and essence in a double-saucepan over boiling water. Place over low heat and simmer until the chocolate has melted. Leave to simmer for 1015 minutes stirring occasionally with a wooden spoon.
- Remove from the heat and stir in cream, butter and rum. Stir well to mix. Serve immediately.
- Chef´s Note: The chocolate sauce can be stored in a clean jar for 12 weeks.