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Crème Anglaise:

4 egg yolks

1/4 cup sugar

1 cup half & half

1 Tbsp. hazelnut liquor

In a bowl, beat together egg yolks and sugar.
In a heavy pot, heat half & half to a simmer.
Pour hot half & half over egg yolk mixture, while whisking constantly.
Return the egg mixture to a pot, over low heat. Stir constantly until the sauce thickens enough to coat back of spoon. Add liquor.
Strain the sauce through a fine sieve and refrigerate.
When ready to serve, spoon Chocolate Ganache into serving glasses and top with Crème Anglaise.

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Crème Anglaise:

4 egg yolks

1/4 cup sugar

1 cup half & half

1 Tbsp. hazelnut liquor

Directions:

In a bowl, beat together egg yolks and sugar.
In a heavy pot, heat half & half to a simmer.
Pour hot half & half over egg yolk mixture, while whisking constantly.
Return the egg mixture to a pot, over low heat. Stir constantly until the sauce thickens enough to coat back of spoon. Add liquor.
Strain the sauce through a fine sieve and refrigerate.
When ready to serve, spoon Chocolate Ganache into serving glasses and top with Crème Anglaise.

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