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Rum and orange flavoured chocolate sauce

Rum and orange chocolate sauce, perfect with Christmas panettone, is excellent as an accompaniment with many other desserts, from panna cotta to simple biscuits.

Chef Maurizio Bosotti
Chef Maurizio Bosotti

Method

  1. 01 /

    Peel the orange with a peeler, being careful not to remove the white and bitter part of the peel. Cut the peel obtained into julienne strips and put them in a saucepan, covering them with cold water.

    Place the saucepan on the heat and, when the water reaches a boil, drain the peel.

    Combine the sugar, cocoa, cream, milk and rum in a saucepan and mix vigorously with a whisk until the ingredients are combined, then add the dark chocolate and cook over a low heat. Gently stir the mixture until it reaches a boil, turn off the heat and add the orange peel.

    You can serve the hot sauce immediately or let it cool: in this case, keep it in the fridge covered with cling film. The cold sauce will be thicker than the hot one.

    If you want a lighter sauce, replace the cream with the same amount of water.

    Rum and orange chocolate sauce, perfect with Christmas panettone, is excellent as an accompaniment with many other desserts, from panna cotta to simple biscuits.

Ingredients

60 g fresh cooking cream

60 g fresh milk

70 g sugar

20 g unsweetened cocoa

35 g dark chocolate (70-75%)

40 g rum

1 orange

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