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. 😉
- 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.