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Trevor's Kitchen - The    Art and Soul of Cooking


200g dark chocolate

50g butter

200ml double cream

100ml spiced rum

dipping syrup to adjust the texture


  • Chop the chocolate and butter into 1 cm dice

  • With the exception of the dipping syrup, place all the other ingredients in a bowl and place the bowl over a simmering pan of water until the chocolate and butter have melted

  • Allow to cool for 15 minutes, should you require the sauce to be thinner, add dipping syrup 

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