a tomato-based crimson sauce with sautéed vegetables for pizza and pasta. Feel free to modify this dish the same way I do every time I make it based on the fresh vegetables that are in season. Outstanding with pizza, pasta, or chicken parmesan. If required, freeze sauce. Sizes of portions vary depending on the dish.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup light cream
- 1 (4 ounce) bar sweet baking chocolate, chopped
- 2 tablespoons white sugar
- 2 egg yolks, lightly beaten
- ½ teaspoon vanilla extract
- 4 tablespoons whipped cream, or to taste (Optional)
Instructions
- Heat cream, chocolate, and sugar in a saucepan over medium heat, stirring constantly, until chocolate is melted and smooth.
- Pour a little of the melted chocolate mixture into the beaten egg yolks; mix until smooth. Pour back into the pot with the remaining chocolate. Heat gently, stirring constantly, until custard thickens slightly. Spoon into small dessert bowls and garnish with whipped cream.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 26 mg |
| Sugars | 21 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Love this yummy but simple desert. I add a bit of cinnamon and use semi sweet chocolate.
So rich and chocolatey! Great recipe! Thank you!
This is very rich and creamy. If you prefer dark chocolate as I do, making it with a semisweet chocolate works out just fine.