CHOCOLATE CUSTARD SAUCE
About 2 cups
Heat in a medium heavy saucepan, stirring, until the chocolate is melted:
- 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half
- 2 ounces unsweetened chocolate, chopped
Meanwhile, beat well in a medium bowl:
- 4 large egg yolks
- ¾ cup sugar
- ⅛ teaspoon salt
Slowly whisk the hot milk into the egg yolk and sugar mixture. Return this mixture to the saucepan, set over medium-low heat, and stir the sauce gently but constantly, until the custard reaches 170° to 175°F on an instant-read thermometer and coats the back of a spoon. Immediately strain the sauce into a bowl. Stir in:
- 1 teaspoon vanilla
Serve hot or cold.