Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Bowl
- Plastic wrap
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks and cocoa powder until smooth.
3. Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and place it over medium-low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove the saucepan from the heat and strain the mixture through a fine-mesh strainer into a clean bowl.
6. Stir in the vanilla extract and let the mixture cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for cooking the cream mixture, medium-low heat for cooking the egg mixture.
Serving size:
Makes about 2 cups of Chocolate Crème Anglaise.
Nutritional information:
Per serving (1/4 cup): 190 calories, 15g fat, 10g saturated fat, 70mg cholesterol, 25mg sodium, 14g carbohydrates, 1g fiber, 11g sugar, 3g protein.
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of this recipe.
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder for a richer flavor.
Variations:
- You can add a pinch of cinnamon or cayenne pepper for a spicy kick.
- You can add chopped chocolate or chocolate chips to the mixture for extra richness.
- You can substitute the vanilla extract with other flavorings, such as almond extract or orange zest.
Tips and tricks:
- Make sure to whisk the egg mixture constantly while cooking to prevent it from curdling.
- Straining the mixture through a fine-mesh strainer will ensure a smooth and creamy texture.
- If the mixture is too thick, you can thin it out with a little bit of milk or cream.
Storage instructions:
Store the Chocolate Crème Anglaise in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Chocolate Crème Anglaise, place it in a saucepan over low heat and whisk until warmed through.
Presentation ideas:
Serve the Chocolate Crème Anglaise in a small pitcher or bowl alongside your favorite dessert, such as cake, ice cream, or fruit.
Garnishes:
You can garnish the Chocolate Crème Anglaise with whipped cream, chocolate shavings, or fresh berries.
Pairings:
The Chocolate Crème Anglaise pairs well with chocolate cake, brownies, ice cream, or fresh fruit.
Suggested side dishes:
This recipe is a dessert sauce and does not require any side dishes.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh strainer to remove any lumps.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to refrigerate the Chocolate Crème Anglaise promptly and do not leave it at room temperature for more than 2 hours.
Food history:
Crème Anglaise is a classic French dessert sauce made with milk, sugar, and egg yolks. It is often flavored with vanilla and served with various desserts.
Flavor profiles:
This Chocolate Crème Anglaise is rich, creamy, and chocolatey with a hint of vanilla.
Serving suggestions:
Serve the Chocolate Crème Anglaise drizzled over your favorite dessert or as a dipping sauce for fresh fruit.
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Region: French