This is a rich sauce, that can be served hot or cold. Good with fresh fruit or poured over sponge cake.
Prepare ahead: The sauce can be cooled, covered, and refrigerated for up to 1 day before serving.
Preparation Time5 min
Preparation Time - Text5 mins, plus cooling
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Five Ingredients or LessYes
Taste and Texturechocolatey, creamy, rich
Type of Dishdessert sauce
- 1¼ cups whole milk
- 3 large egg yolks
- 1/3 cup sugar
- 4 oz (120g) bittersweet chocolate, finely chopped
- ½ tsp pure vanilla extract
Bring the milk just to a simmer in a saucepan over medium heat. Do not boil.
Whisk the yolks and sugar together in a heatproof bowl until pale yellow and thick. Slowly whisk in the warm milk.
Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the spoon (an instant-read thermometer will read 185°F (85°C)). Remove from the heat. Add the chocolate and vanilla. Let stand until the chocolate softens, then melts.
Strain through a sieve into a bowl. Serve warm, or let cool, cover, and refrigerate at least 1 hour, until chilled.
Variation: Chocolate-orange Custard
Stir the grated zest of 1 orange to the strained sauce.
2008 Dorling Kindersley