CHOCOLATE FUDGE SUNDAE RECIPES

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CLASSIC HOT FUDGE SUNDAE RECIPE - NYT COOKING



Classic Hot Fudge Sundae Recipe - NYT Cooking image

There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.

Provided by Melissa Clark

Total Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)

Steps:

  • In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
  •  Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
  • For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
  • Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Nutrition Facts : @context http//schema.org, Calories 756, UnsaturatedFatContent 16 grams, CarbohydrateContent 81 grams, FatContent 50 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 30 grams, SodiumContent 215 milligrams, SugarContent 74 grams, TransFatContent 0 grams

HOT FUDGE AND SALTED CHOCOLATE BITS SUNDAE RECIPE - NYT ...



Hot Fudge and Salted Chocolate Bits Sundae Recipe - NYT ... image

Sundaes are the chamber music of the dessert world.  Their composition and construction follow the contours of grand works, but mostly they’re played out in miniature, their delights designed to be shared by a duet or an audience of one, long spoon in hand.  The composition of this sundae is classic.  There’s ice cream – the flavors of your choice in whatever quantities you want; sauce –homemade hot fudge sauce based on dark chocolate (not chips, please); fresh whipped cream; and two different add-ins, toasted slivered almonds and chopped chocolate bits.  It’s the bits that are the big surprise – they’re bittersweet chocolate and salt, melted together, frozen and then cut into morsels.  The salt is unexpected, but not dissonant – it’s what brings out the best in the sundae’s other players.

Provided by Dorie Greenspan

Total Time 20 minutes

Yield 4 sundaes.

Number Of Ingredients 10

8 ounces bittersweet chocolate (not chips), finely chopped
3/4 teaspoon fleur de sel (or 1/2 teaspoon sea or kosher salt)
6 ounces bittersweet chocolate (not chips), finely chopped
3/4 cup heavy cream
3 tablespoons light corn syrup
2 tablespoons sugar
About 3/4 cup toasted slivered almonds
1 pint coffee (or favorite flavor) ice cream
1 pint vanilla (or favorite flavor) ice cream
Lightly sweetened whipped cream

Steps:

  • To make the bits: Line a pie plate with plastic wrap. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt, stir to blend and then, using a spatula, spread the chocolate on the plastic, making a layer that’s 1/8-inch thick (shape doesn’t matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When you’re ready to make the sundaes, chop the chocolate into bite-size bits.
  • To make the sauce: Put the chocolate, cream, corn syrup and sugar in a medium pan over medium-low heat. Cook, stirring constantly, until the chocolate melts and comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two, then scrape it into a heatproof container. Use immediately, or cover and refrigerate until needed.
  • To make the sundaes: If necessary, warm the fudge sauce in a double boiler, or microwave on low. For each sundae, sprinkle some salted chocolate bits and almonds in the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream, some hot fudge sauce, almonds and bits. Finish with a scoop or two of vanilla ice cream, fudge sauce, whipped cream, almonds and chocolate bits. Serve immediately with a long spoon.

Nutrition Facts : @context http//schema.org, Calories 1130, UnsaturatedFatContent 33 grams, CarbohydrateContent 121 grams, FatContent 74 grams, FiberContent 10 grams, ProteinContent 15 grams, SaturatedFatContent 38 grams, SodiumContent 497 milligrams, SugarContent 103 grams, TransFatContent 0 grams

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