Semi-sweet chocolate combines with a velvety custard sauce in this rich chocolate crème anglaise recipe. Serve it with cake, berries, or ice cream for a delectable dessert course. If you’re cooking for a crowd, make a double batch of this recipe, because crème anglaise can be used as a base for homemade ice cream.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 2 cups light cream or half and half
- 2 eggs
- 1/3 cup granulated sugar
- 3 oz semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
Preparation:
In a medium saucepan, heat the half-and-half to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot cream to the eggs, stirring constantly. Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.
Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from the heat, stir in the chopped chocolate and vanilla until smooth, and chill the custard completely before serving it.
This chocolate crème anglaise recipe makes 8 servings.
