Chocolate Crème Anglaise with Frangelico 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.*Makes about 3½ cups / serving size: a little more than 2 tablespoons
Scald the milk with the cream and vanilla. Pour the milk and cream into a medium-sized pot. Then use a paring knife to slice open the vanilla bean vertically. With the back of the knife, scrape the vanilla into 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.
Mix the eggs with the sugar. 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.
Temper and then cook the milk and cream mixtures. 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.
Add the chocolate and Frangelico. 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. (Strain only if desired.) Then stir in the Frangelico.
Bring to room temperature or chill before using.
Serving size and calorie count are only estimates.
Keywords dessert sauces, chocolate recipes
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