Chocolate Frangelico Crème Anglaise is rich dessert sauce that’s creamy and full of the delicious flavor of hazelnuts. Drizzle it over ice cream, layer it in a cake, dip a cookie in it, or maybe even grab a straw. Sometimes even Chocolate-Chocolate Gelato isn’t chocolatey enough for a true chocoholic. Imagine that!
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! Yep, for my chocolate loving mom, the more chocolate the better!
And (obviously) it was over the top! This dessert sauce will transform an already intensely divine chocolate
into a chocolate lover’s dream. And it’ll transform any dessert into something quite magical.
What is Crème Anglaise?
- Crème Anglaise, which is French for English cream, is a classic dessert sauce that’s essentially a thin, pourable, smooth, 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 or layered in a cake.
Specifically this Blackout Nutella Chocolate Cake. Like I said, chocolate with more chocolate is dreamy.
Or you can really go crazy and serve this delicacy in a lovely cup with a pretty spoon, or a straw! Perfection.
I have some of the Chocolate Frangelico Crème Anglaise 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 would also be delicious with these recipes:
- Gluten-Free Chocolate Olive Oil Bundt Cake
- Valentine’s Day Nutella Brownies
- Gluten-Free Brownie Cake
- Flourless Chocolate Kahlua-Espresso Decadence Cake
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.
Makes 3 3/4 cups
- 2 cups whole milk
- 1 cup heavy cream
- 1 large vanilla bean
- 4 large egg yolks
- 1/2 cup granulated sugar
- 5 ounces bittersweet chocolate, finely chopped
- 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.
Use a 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 Frangelico.
Bring to room temperature or chill before using.