Best 3 Chocolate Fudge Sheba With Creme Anglaise Recipes

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"Chocolate fudge sheba with creme anglaise" is an extravagant and sophisticated dessert created from luxurious ingredients, offering tastes and textures that will delight any palate. With its rich chocolate fudge, delectable creme anglaise, and elegant presentation, this dish is the pinnacle of culinary artistry, perfect for special occasions and celebrations.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE FUDGE SHEBA WITH CREME ANGLAISE



CHOCOLATE FUDGE SHEBA WITH CREME ANGLAISE image

Categories     Chocolate     Nut     Dessert     Christmas     Simmer

Yield 12-16 servings

Number Of Ingredients 12

1 1/2 lbs bittersweet chocolate
6 egg yokes
1 C. (2 sticks)unsalted butter
9 egg whites, room temp.
1/2 C. sugar
1 C. chopped pecans
Commander's Palace Creme Anglaise
makes 2 1/2 cups
2 C. whipping cream(divided)
1/4 C. sugar
1 vanilla bean, split lengthwise
6 egg yolks, beaten to blend

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.

CHOCOLATE WAFFLES WITH CREME ANGLAISE



Chocolate Waffles with Creme Anglaise image

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1/2 cup whole milk
1/2 cup heavy cream
1 vanilla bean, split lengthwise, seeds scraped out
1/4 teaspoon fine sea salt
4 large egg yolks
1/3 cup sugar
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, preferably black or dark cocoa
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1 3/4 cups buttermilk
1/4 cup vegetable oil
4 tablespoons unsalted butter, melted
4 large egg whites
1 1/4 cups mini chocolate chips
Nonstick cooking spray

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.

MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE



Molten Chocolate Cake with Espresso Creme Anglaise image

Make and share this Molten Chocolate Cake with Espresso Creme Anglaise recipe from Food.com.

Provided by seahorse73

Categories     Dessert

Time 29m

Yield 5 serving(s)

Number Of Ingredients 12

unsalted butter, for cake molds
2 tablespoons cocoa powder
3 ounces extra unsweetened chocolate squares, finely chopped
3 ounces unsalted butter
2 eggs
2 egg yolks
3 ounces sugar
1 1/2 ounces all-purpose flour
3 egg yolks
1/3 cup sugar
1 1/2 cups light cream
3 tablespoons brewed espresso

Steps:

  • Instructions for Cake: Preheat oven to 400 degrees.
  • Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
  • Melt the extra bitter chocolate and the unsalted butter in a double boiler.
  • In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
  • Stir in the chocolate/butter mixture.
  • Add all the flour and mix until just incorporated.
  • Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
  • Place the filled molds on a baking sheet.
  • Refrigerate for a minimum of 20 minutes.
  • The batter will hold overnight in the refrigerator after it's been put into the molds.
  • Bake for 7 to 9 minutes.
  • The tops will have cracks, the sides will be set, but the centers will be very soft.
  • Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
  • In a small pot warm the cream just to the boiling point over medium heat.
  • While whisking, add some of the hot cream into the egg mixture.
  • Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
  • Add the espresso.
  • Refrigerate until ready to use.
  • When cakes are done, drizzle with the creme.

Nutrition Facts : Calories 579.1, Fat 43, SaturatedFat 25.2, Cholesterol 324.5, Sodium 72.7, Carbohydrate 46.5, Fiber 3.8, Sugar 30.8, Protein 10.5

Tips:

  • Use high-quality chocolate for the ganache. This will ensure that the fudge has a rich, flavorful taste.
  • Make sure the cream is simmering when you add it to the chocolate. This will help to create a smooth, creamy ganache.
  • Let the ganache cool completely before pouring it onto the prepared cake. This will help to prevent the ganache from becoming too runny.
  • If you don't have a double boiler, you can melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Just make sure that the bottom of the bowl does not touch the water.
  • For the crème anglaise, use fresh vanilla beans for the best flavor. You can also use vanilla extract, but be sure to use a good quality extract.
  • When making the crème anglaise, it is important to whisk the mixture constantly. This will help to prevent the eggs from curdling.
  • Serve the chocolate fudge Sheba with crème anglaise immediately. The crème anglaise will start to thicken as it cools, so it is best to enjoy it fresh.

Conclusion:

Chocolate fudge Sheba with crème anglaise is a delicious and decadent dessert that is perfect for any occasion. The rich, chocolatey ganache is perfectly complemented by the smooth, creamy crème anglaise. This recipe is sure to impress your guests, and it is sure to become a favorite in your home.

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