New Philadelphia Cooking Creme- Creme duex Chocolat

I was recently asked by Philadelphia to participate in a recipe contest using their new Philadelphia Cooking Creme.  I was sent containers of each of the four flavors.  Italian Cheese & Herb, Savory Garlic, Sante Fe Blend, and Original.

I have to say, I really love cooking with this product and I've had so much fun coming up with new recipes so I asked Philadelphia if I could share some of my favorites with you.
Here is the link to The Real Women of Philadelphia site that shows me giving an instructional video of this recipe.
http://www.realwomenofphiladelphia.com/user_recipe/view/10630/10383/1


The new cooking creme is a soft, spoonable version of Philadelphia Cream Cheese with some wonderful Chef inspired ingredients.  You will love the ease and versatility of cooking with it.
I have to say that one of the things I really enjoyed about the Philadelphia cooking creme was that it really cooks up very smooth and silky, I never once encountered the problem of curdling, (even when boiling with milk and eggs) lumps or the need to strain any of my sauces. 
 I hope you enjoy this decadent Double Chocolate Sauce.  It's the perfect thing to make for your Valentine, or serve for a romantic dessert.



This is a rich and decadent chocolate sauce made creamy and delicious by Philadelphia Cooking Creme in the original flavor. It's made with both semisweet and milk chocolate which is why it's called Creme deux Chocolate ( double chocolate cream). It is so versatile and the base for the best hot chocolate:)) This Chocolate cream sauce will satisfy the chocolate lover in everyone

• Prep time: 5 minutes -Cook time: 20 minutes -Total time: 25 minutes -Servings: 8

• 10 ounce(s) of Philadelphia Cooking Creme, original flavor
• 2 cup(s) of Milk
• 12 ounce(s) of Semisweet Chocolate
• 6 ounce(s) of Milk Chocolate
• 3 Egg Yolks
• 1/3 cup(s) of Sugar
• 2 tbsp. of Strong brewed coffee
• 1 tsp. of vanilla extract

Steps

• 1. Beat egg yolks and sugar until creamy, and pale yellow (about one minute)
  2. In dutch oven or large heavy saucepan, over low- low medium heat combine cooking creme, milk, coffee and vanilla until blended.
  3. Add Semisweet and milk chocolate, do not leave unattended and stir until chocolate is melted (do not let chocolate sit at the bottom of the pan and burn)
  4. Once chocolate is melted take 1/2 to 1 cup of the chocolate mixture and whisk it into the egg mixture. Return the combined mixture to the pan.
  5. Stir until chocolate sauce thickens and coats the back of a spoon (5-10 minutes)
  6. Once the sauce is finished you can put the sauce in a clean container and keep it in the refrigerator for up to 2 weeks.
  7. To make hot chocolate use 1/2 milk and 1/2 sauce, stir, and warm to desired drinking temp