Creme de Cocoa and Vanilla Sauce

Salsa di Vaniglia e Cioccolatto

Cooking With Nick Stellino
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Ingredients:

4 eggs yolks
¼ (one quarter) cup sugar
a pinch of salt
2 cups half and half
2 tablespoons crème de cocoa
1 teaspoon vanilla
Yield 2 ½ Cups
Printable Version
Make the sauce. In a metal bowl or in the top of a double boiler, mix together the egg yolks, sugar and salt. In a separate pan, scald the half-and-half just until small bubbles form at the edges. Carefully pour the warm milk into the yolk mixture, stirring constantly. Cook the sauce over simmering water until it thickens enough to coat the back of a spoon, about 15 minutes. Do not boil or the eggs will curdle. (Alternately and preferably, cook the sauce in a saucepan over medium heat, stirring constantly until the custard thickens, 8 minutes.) Remove the sauce from the heat and stir in the chocolate liqueur and the vanilla. Place a piece of plastic wrap on the surface to prevent a skin from forming and chill until ready to serve.
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