Wonderful chocolate custard based sauce to take those desserts to the next level.
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Chocolate Creme Anglaise
Chocolate custard sauce to pour on top of your desserts or just eat as is. But a warning, once you start you may not stop.
- Total Time: 15 minutes
- Yield: 850 ml 1x
Ingredients
250 ml Cream
250 ml Milk
2 Tsp Vanilla Essence
135 G Egg Yolks
150 G Sugar
120 G Dark Chocolate (Note 1)
Instructions
- Heat cream, milk and vanilla in a saucepan until just boiling.
- Whisk egg yolks and sugar in a separate bowl.
- Temper the egg yolk mixture by pouring one third of the cream mixture into it while mixing.
- Once tempered pour the mixture into the saucepan with the rest of the cream mixture.
- Place over a medium heat and stir continuously until it starts to thicken. Be careful not to take it to far at this point. You will run the risk of curdling the custard sauce. It helps to take it off the heat every now and then.
- Once custard sauce has started to thicken, strain into another bowl placed over and ice bath. The ice bath will help it cool down and mitigate against curdling.
- Mix in your chocolate, the heat of the custard will melt it.
- All that is left is to enjoy. This is wonderful drank warm or even cold.
Notes
Note 1
You can experiment with different chocolates, we honestly prefer dark because the bitterness helps balance some of the sweetness. Totally up to you, have fun with it.
Note 2
This recipe is temperature sensitive and taking the custard to over 85’c will cause it to curdle. Take your time with it. Take it off the heat as necessary, this will allow you more time to stir the bottom of the pan and ensure nothing is sticking.
- Prep Time: 5
- Cook Time: 10
- Category: Sauce
Keywords: Custard, Creme Anglaise, Dessert, Desserts, Sauce, Sweets, Sweet, Chocolate, Vanilla