John Myers
Ingredients for 5 servings:
- 250 ml milk
- 250 ml cream
- 4 egg yolks
- 120 g sugar
- 20 g cocoa powder
- 30 g chocolate
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Bring the milk, cream, cocoa, and chocolate to a boil, stirring occasionally (the chocolate does not need to be melted beforehand). Mix the egg yolks with the sugar. Once the chocolate milk has boiled, remove the pan from the heat. Using a small ladle, add a little of the chocolate milk to the egg-sugar mixture, stirring constantly until the egg is warm enough that it does not curdle immediately. Then add the mixture to the remaining chocolate milk and continue stirring to prevent the egg from curdling. Heat gently, stirring constantly, but do not boil, until the sauce is thick enough to form a rose. Blow on the back of a wooden spoon; when it forms a rose shape, the sauce has the right consistency. Strain the sauce through a sieve into a bowl and chill. For the white chocolate sauce, proceed in the same way, but replace the cocoa powder with white chocolate. This recipe can also be used for chocolate ice cream.
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