Include in Print View:

Egg Recipe

Egg Recipe recipe image
This decadent chocolate sauce combines melted unsweetened chocolate with butter and sugar to create a deeply flavorful base. The addition of eggs and half-and-half transforms it into a luscious, custard-like consistency that coats every bite. It&# 226;ÂÂs an indulgent treat perfect for pouring over ice cream, cakes, or fresh berries. While rich and sweet, the vanilla extract adds a warm aromatic note that balances the intense cocoa. This recipe is ideal for special occasions or when you want to elevate a simple dessert into something extraordinary. The texture is smooth and glossy, offering a luxurious mouthfeel that feels homemade and comforting.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 1886.1
Dietary: Gluten-free, Vegetarian
Description
This decadent chocolate sauce combines melted unsweetened chocolate with butter and sugar to create a deeply flavorful base. The addition of eggs and half-and-half transforms it into a luscious, custard-like consistency that coats every bite. It&# 226;ÂÂs an indulgent treat perfect for pouring over ice cream, cakes, or fresh berries. While rich and sweet, the vanilla extract adds a warm aromatic note that balances the intense cocoa. This recipe is ideal for special occasions or when you want to elevate a simple dessert into something extraordinary. The texture is smooth and glossy, offering a luxurious mouthfeel that feels homemade and comforting.
Ingredients
  • 6 Ounces unsweetened chocolate
  • 2 Tablespoons butter
  • 2 Cups granulated sugar
  • 1/3 cup Light corn syrup
  • 2 Cups halfâÂÂandâÂÂhalf, divided
  • 4 Eggs
  • 2 Teaspoons vanilla extract
  • 2 Cups whipping cream
Directions
  1. 1
    In a large, heavy saucepan, melt the unsweetened chocolate and butter together over low heat, stirring frequently until smooth.
  2. 2
    Stir in the granulated sugar, light corn syrup, and 2/3 cup of the half-and-half.
  3. 3
    Cook over medium-low heat, stirring constantly, until the mixture comes to a gentle boil.
  4. 4
    Reduce heat and simmer for 4 minutes without stirring; then remove from heat and set aside.
  5. 5
    In a small bowl, lightly beat the eggs until just blended.
  6. 6
    Gradually stir about 1/2 cup of the hot chocolate mixture into the beaten eggs to temper them.
  7. 7
    Pour the tempered egg mixture back into the remaining chocolate mixture in the saucepan, stirring constantly.
  8. 8
    Return the saucepan to medium heat and cook, stirring continuously, until the sauce thickens slightly, about 1 minute.
  9. 9
    Remove from heat and stir in the vanilla extract.
  10. 10
    In a separate bowl, whip the whipping cream until stiff peaks form, then fold it into the chocolate sauce for a lighter texture.
  11. 11
    Serve warm over desserts or refrigerate until ready to use.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 1886.1kcal
% Daily Value *
Total Fat 99.8g154%
Saturated Fat 58.9g295%
Cholesterol 334.6mg112%
Sodium 160.3mg7%
Total Carbohydrate 227.0g76%
Dietary Fiber 16.5g66%
Sugars 199.0g
Protein 16.6g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, sauce, custard, dessert, eggs, butter, sugar, vanilla, creamy, rich, indulgent, homemade, ice cream, cake topping, decadent, smooth, glossy, comfort food, sweet, indoor cooking
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-249/