Chocolate Fudge Sheba With Creme Anglaise Recipes

Steps:

• Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
• To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
• In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
• Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
• In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crème Anglaise. Dust the top with confectioners' sugar.
• Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
• In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

Steps:

• Butter 9x5 loaf pan. Melt chocolate in top of double boiler over gently simmering water; stir until smooth. Transfer to bowl and cool completely. Whisk yolks in top of double boiler over gently simmering water until thick and pale about 2 min. Remove from over water and whisk until completely cool, about 1 min. Using electric mixer, with clean dry beaters beat whites until soft peaks begin to form. Add sugar 1 tbs at a time and beat until whites are stiff and shiny. Fold meringue into chocolate mixture. Pour into prepared pan. Sprinkle with pecans and press in lightly. Cover and refrigerate until set, about 3 hours. (Can be prepared 4 days in advance.) Let soften slightly at room temperature. Cut dessert into thin slices. Serve with creme anglaise. Creme Anglaise Combine 1 C. of cream and sugar in heavy medium saucepan. Scrape vanilla bean seeds into pan. Add pod. Bring mixture just to boil over medium low heat. Whisk yolks in medium bowl to blend. Whisk in second half of cream. Return mixture to saucepan and cook until thickened, stirring costantly, about 5 minutes; do not boil. Strain into bowl. Cover and refrigerate until well chilled.

Steps:

• Line an 8-in. square pan with foil and coat the foil with cooking spray; set aside. , In a heavy saucepan over medium heat, bring the sugar, milk and butter to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in chocolate chips until smooth. Stir in the marshmallow creme, pecans, baby food and vanilla. Pour into prepared pan. Refrigerate for 1 hour or until firm., Lift fudge out of pan and remove foil; cut into 1-in squares. Store in an airtight container in the refrigerator.

Steps:

• For the creme anglaise: Bring the milk, cream, vanilla and salt to a simmer in a medium saucepan over medium heat. Whisk the egg yolks and sugar in a medium heatproof bowl until well combined.
• When the milk mixture comes to a simmer, pour about a quarter of it into the yolk mixture while whisking constantly to combine. Place the saucepan with the remaining milk mixture over low heat. While whisking constantly, add the yolk mixture to the saucepan. Whisk until the mixture begins to thicken, 1 to 2 minutes.
• Switch to a silicone spatula and continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to heavily coat the spatula, 3 to 5 minutes. Remove from the heat, cover the saucepan and set aside.
• For the waffles: Whisk together the flour, cocoa powder, sugar, baking powder and salt in a large bowl to combine. Whisk the buttermilk, oil and melted butter in a medium bowl until well combined.
• Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl with a handheld mixer) to medium peaks.
• Add the buttermilk mixture to the flour mixture and whisk well to combine. Add about a quarter of the whipped egg whites and whisk more vigorously to combine. Add the remaining egg whites in 2 to 3 additions, folding gently after each addition until just incorporated. Gently fold in the mini chocolate chips.
• Preheat a Belgian-style waffle iron to medium and grease as needed with nonstick spray. Scoop the waffle batter into the heated waffle iron, close and cook according to the manufacturer's instructions until the waffle is crisp, 4 to 5 minutes. Transfer to a wire rack. Repeat with the remaining batter.
• Reheat the creme anglaise over low heat. Stir gently until fluid and warm, then gently strain into a serving bowl.
• To serve, cut the waffles into quarters and serve alongside the creme anglaise for dipping. Or plate the waffles and allow guests to drizzle the sauce over their own waffles. Serve immediately.

Steps:

• Combine first 3 ingredients.
• Bring to a boil over medium heat.
• Boil 8 to 9 minutes, stirring constantly.
• Remove from heat, add icing sugar and nuts and stir until well mixed.
• Pour into 9" X 9" pan.
• Cool about 15 minutes in refrigerator and cut into small squares.
• Let cool completly and remove from pan.

Steps:

• To make the creme anglaise, preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning. Place in a saucepan with the milk and bring just to a boil. Remove from heat, cover and let stand 15 minutes.
• Whisk the egg yolks and sugar together until pale yellow. Bring the milk mixture back to a simmer. Whisking constantly, add the milk to the yolk mixture. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer. Strain through a fine sieve. Stir in the vanilla. Refrigerate until cold.
• To make the cake, preheat oven to 350 degrees. Butter a 10-inch springform pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in egg yolks and vanilla, then almonds, flour and salt.
• Whip egg whites until firm but not dry. Stir 1/3 of the whites into chocolate mixture. Fold in remaining whites. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes. Cool.
• To serve, spoon sauce onto each plate and top with a slice of cake.

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.