Recipe(tried): Caramel and Chocolate Sauces

Hi again Jean...You can use any caramel and chocolate sauce of your choice on Emeril's pie...but thought I would share the two I use. Don't be afraid of the chocolate sauce...it truly looks harder than it is..It is from Jacque Torres from the Dessert Circus, again a favorite pastry chef of mine! Hope you enjoy all!!

Caramel Sauce

1/4 cup butter
1 cup light brown sugar
1/2 cup whipping cream

1. In a 4-cup glass measure or microwave-safe bowl, microwave butter on 100% power 30 to 45 seconds to melt.

2. Stir in brown sugar and cream. Microwave on 100% power 2 to 2-1/2 minutes, stirring once during cooking.

Makes about 1-1/4 cup.

Chocolate Sauce (makes 2 2/3 cups)

1 generous cup whole milk
10.5 oz. bittersweet chocolate, chopped
1/2 generous cup heavy cream
2 Tbls. unsalted butter
1/4 c. + 2 Tbls. granulated sugar

Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When the milk boils, remove it from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside. In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour the cream into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the chocolate sauce will become thick enough to be scooped with a spoon. One of the wonderful qualities of this sauce is that it can be reheated whenever needed.
If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place it in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container, to be kept on hand for a last-minute dinner party. Thaw in the refrigerator and heat as described above until liquid.