Walnut Chocolate Chip Squares with Crème Anglaise
- 1 cup SunSpire™ Semi-Sweet Baking Chips
- 2 sticks unsalted butter, softened
- 5 eggs, separated
- ½ cup Hain® Organic Turbinado Sugar
- ¼ tsp Hain® Sea Salt
- 1 cup toasted walnut, roughly chopped
- 10 mint sprigs for garnish
- 2 cups milk
- 6 egg yolks
- ¼ cup Hain® Organic Turbinado Sugar
- 1 tsp vanilla extract
In a medium bowl whisk in the egg yolks and sugar together until light and thick.
In a medium sauce pan bring milk to a soft boil, remove from heat and gradually whisk into egg mixture, stirring constantly. Return pan to a low heat and continue to stir until mixture has thickened and will coat the back of a metal spoon. Do not allow mixture boil or it will curdle. Set aside or chill until ready to serve can reheat or served chilled.
Pre heat the oven 350 °F.
Place chocolate and butter in an oven proof dish and place in the oven for 12 mins or until melted and remove combine until smooth and set aside.
Whisk the egg whites until they are stiff and have formed peaks, set aside.
Whisk egg yolks and sugar in the bowl of a mixer until light and ribbons have formed. Set aside.
Fold the chocolate mixture into the egg yolk mixture; gently fold in a quarter of the egg whites and then the rest.
Rinse 2 cup bread pans under the cold water and shake off excess water until dry.
Carefully divide the mixture between pans. Sprinkle over Walnuts. Cover loosely with plastic wrap and chill for at least 12 hours. Unmold loaves and using a warmed knife cut into ½ inch slices. Arrange squares on to serving plate and spoon some crème Anglaise onto each plate. Garnish with mint leaves and serve.