Discovery #1: Chocolate Whiskey Sauce
The original version of the eggnog tart had a coffee caramel sauce. And that was fine. But then I found a creamy and delicious chocolate sauce that paired even better and is easy enough to make that it is worth having on hand always. Spoon ready in the other hand.
· 5 ounces good quality dark chocolate (can’t say enough how much I LOVE scharffen berger.
· 1/2 cup milk
· 2 tablespoons sugar
· 3 tablespoons heavy cream
· 2 tablespoons (or a little more) whiskey (Four Roses original is my cooking bourbon this season)
Instructions from seriouseats.com (and it really is this easy):
Melt chocolate in a double boiler. Set aside. In a medium saucepan, whisk together milk and sugar. Bring milk to a steady simmer, stirring until sugar has dissolved. Whisk in chocolate until smooth. Whisk in cream. Let mixture come to room temperature, then mix in whiskey.
For the eggnog tart, I just drizzled this over. But, of course, the possibilities of how to use this – drink it from a jar? – are endless.
***Other tips for the eggnog tart – I used a regular pie crust, which worked just as well as the tart, and whipped cream cheese from Trader Joe’s instead of regular cream cheese, which gave it a silky pudding texture that I like.
Discovery #2: Small Batch Bourbon Vanilla Ice Cream
I am not kidding. This exists and it is everything its name promises. I put this on top of the apple crumble (still made the recipe gluten-free, actually – it’s good that way). It is the perfect companion to the richness of the crumble because it’s light but flavorful. And it helped me achieve the perfect whiskey dessert trifecta because…
Oh, yeah. You know where this is going. This is similar to discovery #1, but caramel. Can be used on anything. This sauce drizzled over the small batch bourbon vanilla ice cream, which is slightly melting on top of the apple crumble that has whiskey in it, makes one for one happy mouth and soul. I think it actually lifts up the sides of the mouth. Serve with a little side of whiskey and it’s a the best quartet that I’ve ever heard of.
· 1 cup granulated sugar
· 1/4 cup water
· 1/2 cup heavy whipping cream
· 2 tablespoons unsalted butter
· 1/4 teaspoon salt
· 1/4 cup Irish whiskey (I used bourbon)
Instructions (from the Dixie Crystal’s website):
Mix sugar and water in a large heavy bottom sauce pan with wooden spoon until combined. Stir continually over medium-high heat until mixture boils. Then leave alone until mixture turns into a caramel/amber color. Remove pan from heat when color is achieved.
While the sugar is cooking, in a separate sauce pan mix cream, butter, and salt. Cook over medium heat until warmed through and butter is melted.
After sugar has been removed from heat, carefully and slowly pour cream mixture into pot. Mixture will bubble furiously (they are not kidding on this!). Gently stir using a silicon spatula and continue to stir until well combined.
Once combined, add whiskey and stir to combine. Set aside to cool slightly. If you don’t eat it all right away (amazing self restraint), just refrigerate and take it out of the fridge an hour before you use it so it softens up.
Happy Holidays, whiskey lovers!