Chocolate Hazelnut Anglaise Recipes

CHOCOLATE HAZELNUT ANGLAISE

Steps:

• Prepare an ice bath; set aside. In a medium bowl, whisk together 1/4 cup sugar and egg yolks; set aside.
• In a medium saucepan over medium-high heat combine remaining 1/4 cup sugar, heavy cream, milk, vanilla bean with scrapings, and salt. Bring just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture. Whisking constantly, continue to add milk mixture, about 1/2 cup at a time, until it has all been added. Pour mixture back into saucepan.
• Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon, 1 to 5 minutes. Pour through a fine-mesh sieve into a medium bowl, set over ice bath. Whisk in Nutella; stir occasionally until cool.
• Cover, and transfer to refrigerator until completely chilled, at least one hour and up to overnight.

CHOCOLATE-FRANGELICO CRèME ANGLAISE COUPES WITH FRESH RASPBERRIES

Steps:

• Combine milk and cream in heavy medium saucepan. Bring to simmer. Whisk yolks and sugar in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Frangelico and vanilla. Strain custard into medium bowl. Cover; chill at least 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
• Divide crème anglaise among 8 dessert glasses. Top with raspberries.

MARTHA STEWART'S CHOCOLATE HAZELNUT ANGLAISE

Steps:

• Prepare an ice bath; set aside.
• In a medium bowl, whisk together 1/4 cup sugar and the egg yolks; set aside.
• In a medium saucepan combine, remaining 1/4 cup sugar, heavy cream, milk, vanilla bean, and salt, over medium-high heat.
• Bring to a simmer.
• Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture. Whisking constantly, keep adding milk mixture, about 1/2 cup at a time until it has all been added. Pour mixture back into saucepan.
• Cook over low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of a spoon, 1-5 minutes. Pour the fine mesh sieve into a medium bowl, set over ice bath. Whisk in Nutella stirring occasionally until cool.
• Cover, and transfer to a refrigerator until completely chilled, at least 1 hour and up to overnight.