Chocolate Custard Sauce

Let's Cook

1. Step 1.

   Heat in a medium heavy saucepan, stirring, until the chocolate is melted: 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half; 2 ounces unsweetened chocolate, chopped

2. Step 2.

   Meanwhile, beat well in a medium bowl: 4 large egg yolks; ¾ cup sugar; ⅛ teaspoon salt

3. Step 3.

   Slowly whisk the hot milk into the egg yolk and sugar mixture. Return this mixture to the saucepan, set over medium-low heat, and stir the sauce gently but constantly, until the custard reaches 170° to 175°F on an instant-read thermometer and coats the back of a spoon. Immediately strain the sauce into a bowl. Stir in: 1 teaspoon vanilla

4. Step 4.

   Serve hot or cold.