According to quantity
- 55 gr. of semi-bitter chocolate
- 25 gr. bitter chocolate
- 50 gr. sugar
- 20 cl. thick cream
- 20 cl. whole milk
- 1 / 2 tsp. coffee instant coffee
- 1 / 2 tsp. coffee vanilla extract
- 1 tsp. Coffee cornstarch
- 4 egg yolks
 |
10 mn. |
 |
5 mn. |
 |
- In a saucepan, bring to boil the cream, milk and 25 gr. sugar.
- In a bowl, whisk the egg yolks, the remaining sugar and cornstarch until the mixture white.
Add the milk-cream mixture into trickle without stop whipping.
Pour into a saucepan and cook until topping of the spoon.
- Pour the hot cream mixture over the crushed chocolate and instant coffee.
Stir until a homogeneous cream.
- Cool for 15 minutes. sauce on ice at a temperature of 4 °.
Then add the vanilla extract.
The sauce with chocolate cake and white chocolate ice cream.
French