Calvados Chocolate Cream Sauce
Rich chocolate cream sauce with Calvados apple brandy, for filling mille-feuille cake or decorating desserts.
Ingredients
heavy cream
butter
vanilla pod (split lengthwise)
1
egg yolks
sugar (or powdered sugar)
milk chocolate (chopped)
dark chocolate (chopped)
Calvados (apple brandy)
Instructions
1
Cook the Cream
Place the heavy cream, butter, and vanilla pod in a saucepan. Bring to a boil, remove from the heat, and let steep for 15 minutes.
2
Whisk the Yolks
Place the egg yolks and powdered sugar in a bowl and whisk until pale and slightly thickened.
3
Combine
Gradually pour the yolk mixture into the warm cream, whisking constantly until smooth.
4
Thicken the Sauce
Return the saucepan to the heat and whisk vigorously until the sauce thickens.
5
Strain
Strain the sauce to remove the vanilla pod and any solids.
6
Add the Chocolate
Add the chopped milk chocolate and dark chocolate, stirring until completely melted.
7
Add the Calvados
Pour in the Calvados and continue stirring until the sauce is glossy and smooth.
8
Cool
Pour the chocolate sauce onto a baking sheet and let it cool.
