Ronnie's Notes
This rich, velvety sauce is the perfect topping for ice cream, poached pears, crepes, and plain cake.
Difficulty: Challenging
Instructions
Melt the chocolate in the top part of a double boiler set over near-simmering water, stirring occasionally; set it aside to cool.
Heat the butter and sugar in a skillet over low-moderate heat.
When the butter has melted and looks foamy, add the orange peel and cook or until the sugar begins to brown slightly.
Add the orange juice, stir, and discard the orange peel.
Heat the liqueur and rum together in a small saucepan.
Ignite them and then pour them into the orange mixture.
Cook, stirring until the flames die down.
Add the melted chocolate and blend it into the ingredients, stirring with a whisk until a smooth sauce has formed.
CIG to Cooking Basics Recipe Section 7, Page PAGE 7