Mocha Anglaise
Prep
—
Cook
—
Total
—
Servings
1
Difficulty
easy
Allergens
DairyEgg
Ingredients
| Qty | Unit | Item |
|---|---|---|
| 1.2 | L | Thickened Cream |
| 1.2 | L | Milk |
| 580 | gm | Castor Sugar |
| 20 | Egg Yolks | |
| 25 | ml | Cornflour |
| 280 | gm | Plain Chocolate |
| 140 | gm | Unsweetened Chocolate |
| 10 | ml | Coffee Powder |
| 10 | ml | Vanilla Essence |
Preparation
- 11. Heat the cream, milk and half the sugar in saucepan over medium-high heat and bring to the boil.
- 22. While cream is heating, whisk egg yolks, remaining sugar, and cornflour in a stainless steel bowl for 3 mins.
- 33. Pour boiling cream over this mixture and stir gently to combine.
- 44. Return to saucepan and heat over medium-high heat, stirring constantly.
- 55. Bring to a temperature of 82 C.
- 66. Place all ingredients except essence in a metal bowl and pour wet mix over top.
- 77. Stir gently until chocolate is thoroughly dissolved.
- 88. Cool anglaise in an ice bath till bout 40 C then add essence.