Chocolate Ganache with Crème Anglaise
Serves 4
6 oz chocolate
1/2 cup + 1 tbsp cream
2 tbsp port wine
1 tbsp butter

Melt chocolate in double boiler with butter.

Combine cream and port wine.

Heat cream and wine – but do not boil.

When chocolate is melted, combine with warm cream.

Pour into plastic lined bowl and refrigerate.
Crème Anglaise
1 cup half & half
4 egg yolks
1/4 cup sugar
1 tbsp hazelnut liquor

In a bowl, beat egg yolks and sugar.

In a heavy pot, heat half & half to a simmer.

Pour over egg yolk mixture, while whisking.

Return to pot over low flame, stir. Stir constantly until thickens enough to coat back of spoon. Add liquor.

Strain through a fine sieve and refrigerate.