Categories: Toppings

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• 1/3 additional cup of heavy cream at room temperature
• 1/2 cup white (granulated) sugar
• 6 ounces milk chocolate chips
• 2 large eggs, beaten
• 2 teaspoons vanilla extract
• 1 ounce (1/8 stick) salted butter

Directions

1. Combine the milk, ONE CUP ONLY of heavy cream, and sugar in a heavy saucepan off the heat. Let the additional third cup of heavy cream sit on the counter to warm to room temperature.

2. Heat the mixture over MEDIUM HIGH heat on the stove, stirring constantly until little whiffs of steam start to escape and you think it’s about to boils or one large

3. Pull the saucepan from the heat, but don’t turn off the burner. This next step will take only a moment or two.

4. Add the milk chocolate chips to the sweet milk and cream mixture, stirring them in until they’re melted.

5. Give the beaten eggs a final stir and add approximately 2 Tablespoons of the chocolate mixture to the eggs, stirring it in quickly. (This is called tempering and its important—without it you could have scrambled eggs.)

6. Off the heat, SLOWLY pour the egg mixture into the chocolate mixture in the saucepan, stirring all the while. When everything is incorporated, put the saucepan back on the heat.

7. Cook, stirring constantly, until the mixture comes to a full boil. (This took about 3 minutes for me on my stove.) Pull the saucepan off the heat and this time you can turn off the burner.

8. Quickly stir in the vanilla. Then stir in the butter and continue to stir until the butter is melted.

9. Let the mixture cool on the counter for five minutes and then stir in the third cup of heavy cream.

10. Pour the Milk Chocolate Sauce into a pitcher and serve it with your White Chocolate Soufflés.

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