Adapted from a recipe from Sharon Hoffman
1 cup sugar
1/8 t salt
1 teaspoon instant coffee, optional
1/3 cup cocoa
1/2 cup butter
1/2 cup heavy whip cream
2 teaspoons vanilla
2 tablespoons rum
In a medium bowl, whisk together the dry ingredients. In a sauce pan, combine butter and cream and heat until the butter has melted. Add dry ingredients to the cream mixture, constantly whisking. Boil, stirring constantly until thick and smooth, about 5 minutes. Add vanilla and rum. Cool and refrigerate unused portion.
Can be reheated in a microwave, as needed.