This dessert was a big hit at a party we recently hosted. The chocolate creme is as good as nutella, if not better. The sesame creme anglaise perfectly compliments it. Think chocolate with peanut butter, just more sophisticated, but as satisfying! The chocolate creme needs to be in the fridge for a few hours and it is therefore best to prepare the recipe the day before. Even though I have made this recipe twice in the last weeks I unfortunately did not have a chance to take pictures with a good camera. Sorry about that!
For chocolate creme:
1 1/2 cups heavy cream
12 ounces best-quality milk chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 1/2 tablespoons rum
For sesame crème anglaise:
2/3 cup white sesame seeds
1 3/4 cups whole milk
4 large egg yolks
1/4 cup sugar
black sesame seeds
1.) Chocolate creme: In a medium saucepan, bring the cream to a simmer. Remove from the heat. Add both chocolates and let stand until melted, about 2 minutes. Whisk vigorously until smooth, then stir in the rum. Pour the creme into glasses. Refrigerate until chilled, at least 1 hour (best over night).
2.) Sesame creme anglaise: In a medium saucepan, toast the sesame seeds over moderate heat, shaking the pan, until golden, 1 to 2 minutes. Remove from the heat and let cool slightly. Add the milk, cover and let steep for 30 minutes.
Set a heatproof bowl in a bowl of ice water. Return the milk to a simmer. In a medium bowl, whisk the yolks with the sugar until pale. Whisk in 1/2 cup of the hot milk, then whisk the mixture into the saucepan. Cook over moderate heat, whisking, until thickened, about 5 minutes. Pour the crème anglaise into the bowl set over ice water and let cool completely, stirring occasionally.
3.) To serve, gently pour the chilled crème anglaise over the chocolate creme. Sprinkle with black sesame seeds and lime zest. Serve right away.