HOT FUDGE AND SALTED CHOCOLATE BITS SUNDAE
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
Categories ice creams and sorbets, dessert
Time 20m
Yield 4 sundaes.
Number Of Ingredients 10
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, Calories 1130, UnsaturatedFat 33 grams, Carbohydrate 121 grams, Fat 74 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 38 grams, Sodium 497 milligrams, Sugar 103 grams, TransFat 0 grams
BITTERSWEET HOT FUDGE SAUCE
Some dangerous liaisons, like hot bittersweet fudge sauce and ice cold vanilla ice cream, are definitely worth the risk.
Provided by Dave C
Categories Sauces
Time 30m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar.
- Bring to boiling; reduce heat.
- Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently.
- Remove from heat; stir in the vanilla.
- Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace.
- Place metal lids on jars.
- Screw metal bands onto jars following manufacturer's directions.
- Store chocolate sauce in the refrigerator for up to 3 weeks.
- (The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.) Serve sauce warm* over ice cream, eclairs, or fresh berries.
- Makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings)*Note: To reheat, place 1/2 cup sauce in a 1-cup glass measure.
- Microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.
- Or, place in a small saucepan.
- Cook and stir over medium heat about 5 minutes or until heated through.
HOT FUDGE SAUCE
This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler. "A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew," she wrote. Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out. It's a perfect contrast to the milky sweetness of a sundae loaded with vanilla ice cream and whipped cream.
Provided by Kay Rentschler
Categories condiments, ice creams and sorbets, dessert
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
- Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 42 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 26 grams, Sodium 137 milligrams, Sugar 44 grams, TransFat 0 grams
CHOCOLATE FUDGE SAUCE WITH VARIATIONS
Yummy! There are some variations you can do for this: White Chocolate Orange Sauce Coffee Chocolate Fudge
Provided by KittyKitty
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.
- Break the chocolate into the cream. Stir until it is melted and thoroughly combined.
- Stir in the brandy a little at a time, then cool to room temperature.
- For White Chocolate Orange sauce:.
- Heat the cream aned butter with the sugar and orange rind in top of a double boiler, until dissolved,.
- Follow the above recipe to the end, but use White chocolate and orange liqeuer.
- For Coffee Chocolate Fudge:.
- Follow above recipe using the light brown sugar and coffee liquer or rum, Stir in coffe extract at the end.
- Serve sauces over cream filled profiteroles, or ice cream, or anything you choose.
Nutrition Facts : Calories 587.4, Fat 41.7, SaturatedFat 25.8, Cholesterol 62.5, Sodium 113.5, Carbohydrate 52.8, Fiber 4.9, Sugar 43.5, Protein 6
BITTERSWEET HOT FUDGE CHOCOLATE AND COFFEE SAUCE
Can't get enough of your caffine? Well, you will get a double douse with this recipe! Excellent on anything that needs a chocolate sauce!!! This sauce can be chilled and re-heated. ready to serve -- or -- freeze it in small containers. Perfect for OMAC!!!!
Provided by Abby Girl
Categories Sauces
Time 20m
Yield 1 3/4 cups (approx)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a saucepan. Add 1/2 cup and blend to a smooth paste; add remaining 1/2 cup cream and blend well.
- Place mixture over medium heat and stir until sugar is dissolved. Add butter.
- Cook stirring for 6 - 7 minutes. Remove from heat at once.
Nutrition Facts : Calories 1952.9, Fat 120, SaturatedFat 74.6, Cholesterol 387.1, Sodium 268.6, Carbohydrate 242.8, Fiber 21.4, Sugar 201.2, Protein 18.1
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