Sometimes even Chocolate-Chocolate Gelato isn’t chocolatey enough for a true
What I didn’t tell you when I shared the gelato for my Mom’s birthday is that we
poured a touch of this Chocolate Frangelico Crème Anglaise over it!
And (obviously) it was over the top! This sauce will transform an already intensely divine chocolate
into a chocolate lover’s dream.
Crème Anglaise is a classic dessert sauce that’s essentially a thin, pourable, smooth
and rich custard. Traditionally vanilla, it can be varied by adding a variety of flavors
to the finished sauce.
And here’s the deal: yes, it’s insanely delicious over ice-cream or gelato, but it’s
also fantastic with fruit, layered in a cake, like this Blackout Nutella Chocolate Cake . . .
Or you can really go crazy and serve this delicacy in a lovely cup with a pretty spoon. Perfection.
I have some of this leftover in my fridge, and it doesn’t even know what it’s in for — I
have big plans for it this weekend. 😉
Chocolate Frangelico Crème Anglaise
- 2 cups whole milk
- 1 cup heavy cream
- 1 large vanilla bean
- 4 egg yolks
- 1/2 cup sugar
- 5 ounces finely chopped bittersweet chocolate
- 1/2 cup Frangelico
- Pour the milk and cream into a medium-sized sauce pot. Then use a paring knife
- to slice open the vanilla bean horizontally. With the back of the knife, scrape the
- vanilla into a the pot and add the emptied pod as well. Over medium heat, scald this
- mixture. Tiny bubbles will appear on the edges of the pot and it should be very hot,
- but not boiling. Remove the pot from the stove.
- In a medium sized mixing bowl, use an electric mixer to whip the egg yolks with the
- sugar. Mix until it's very thick and pale yellow. When you drizzle it with a spoon it
- should rest for a second or two before sinking back into the rest of the mixture --
- this is called the ribbon stage.
- Ladle to add about half of the hot milk mixture to the eggs and blend with a whisk
- -- this is called tempering. Now you can add this to the remaining milk mixture in
- the pot. Stirring almost constantly with a wooden spoon, over medium-low heat,
- bring it to a strong simmer, about 4 minutes.
- Turn the heat to the lowest setting, and gently stir in the chocolate, mixing until
- it's completely melted. Remove from the heat and strain the sauce. Then stir in the
- Bring to room temperature or chill before using.
1 hour ahead: Prep the ingredients, cook and cool the sauce!
This can be made up to 3 days ahead — keep it wrapped tightly in the refrigerator.