Hot Fudge Sauce

Great on ice cream.

1/4 cup cocoa
2/3 cup heavy cream
16 fl oz corn syrup
1 lb semisweet chocolate
2 1/2 oz butter
pinch salt
1 tsp vanilla extract

Mix together cocoa, cream, corn syrup, butter and salt in a saucepot. Boil for 5 mins. Then remove from heat and add chocolate and vanilla. Stir until chocolate has melted.

This sauce can be reheated.

Creme Anglaise

This is a basic dessert sauce that goes well with many different desserts.

4 oz egg yolks (about 6 yolks)

1/2 cup sugar

2 cups milk

1 vanilla bean

Add milk and vanilla bean seeds (plus the pod) to saucepot and heat until a simmer. While cream is being heated, mix sugar and yolks together in a bowl. Add a small amount of the hot milk to the yolk mixture and mix. Then add the yolk mixture to hot milk. Continue cooking over med - low heat while stirring constantly. Cook until it thickens enough to coat the back of a spoon. Remove from heat (add any of the optional flavorings*) . Strain in a very fine strainer. Cool in an ice water bath.



*This sauce can be flavored with chocolate (2 oz semisweet chocolate), flavored liqueurs (such as Godiva), or coffee.