Chocolate Ball Sundae Recipe 435 Recipes

CHOCOLATE CARAMEL SUNDAES

Steps:

• In a saucepan over medium heat, cook and stir Milk Duds and milk until smooth. Serve warm over ice cream. Refrigerate leftovers.

CHOCOLATE BALL SUNDAE RECIPE - (4.3/5)

Steps:

• 1. Melt white chocolate chips in the microwave for 30 seconds till smooth. 2. Take the fillable pastic ornament and open it up. Pour the melted chocolate inside, close it then swirl it all around to coat the inside of the ornament. Place in freezer for 30 minutes. 3. Stack 2 brownie squares on a plate or bowl and put a scoop of ice cream on top. open up the plastic ball and carefully take out the chocolate ball. 4. Make a hole in the bottom of the ball by running outside bottom of a glass bowl under hot water, then place the ball on the bottom of the bowl and gently rub it until the chocolate melts at the bottom and you have a hole. 5. Now place the ball over the brownies and ice cream completely covering them. Garnish around the ball with berries. 6. Melt the chocolate chips with heavy cream in the microwave for 1 minute. 7. While still hot, pour over he ball and watch the magic. (the ball melts down it's sides and reveals the brownie and ice cream. 8 Eat right away!

COCONUT-CHOCOLATE SUNDAES

Steps:

• Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
• Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.

SUPER-CHOCOLATE SUNDAE CAKE BAR

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
• Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
• Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
• Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
• Let the cake stand at room temperature for about 20 minutes before serving.
• Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
• Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.

SUNDAE FUNDAY BARK

Steps:

• Line a 15x10x1-in. pan with parchment. In a microwave, melt baking chips; stir until smooth. Spread into a 12x8-in. rectangle in prepared pan. Sprinkle with pineapple, bananas, strawberries, cherries and peanuts; press into melted chips., Refrigerate until firm, about 30 minutes. Break or cut bark into pieces. Drizzle dark chocolate over bark before or after dividing into pieces. Store between layers of waxed paper in an airtight container.

CHOCOLATE SOUFFLé SUNDAE

Steps:

• MAKE CHOCOLATE SOUFFLE:.
• Preheat the oven to 350°F
• In a medium bowl, melt the chocolate in a micro-wave oven at medium-high speed, stirring at 30-second intervals until smooth.
• Whisk in the butter until fully incorporated; let the mixture cool slightly.
• In a large bowl, whisk the 3 egg yolks with the whole egg and 1/3 cup of the sugar until blended.
• Add the melted chocolate and vanilla and whisk until smooth.
• In a medium bowl, beat the 3 egg whites with an electric mixer until soft peaks form.
• Add the remaining 1/3 cup of sugar, 1 Tbsp at a time, beating for 10 seconds between additions.
• Continue beating at medium-high speed until the whites are firm and glossy.
• Whisk one-quarter of the meringue into the chocolate mixture until well blended.
• Gently fold the remaining meringue into the chocolate mixture just until no white streaks remain.
• Scrape the chocolate soufflé mixture into an ungreased 9-inch glass pie plate.
• Gently shake the pie plate to smooth the surface and bake for about 35 minutes, or until the soufflé is cracked and no longer wobbles.
• Transfer the soufflé to a wire rack to cool.
• Meanwhile, line a large plate with plastic wrap and freeze until well chilled.
• Scoop ice cream balls onto the chilled plate and freeze them.
• If necessary, soften the ice cream in the refrigerator for 15 minutes before scooping.
• Set the ice cream balls on the soufflé, mounding them in the center.
• Drizzle with 1/4 cup each of Caramel Sauce and Chocolate Sauce, cut into wedges and serve right away.
• Pass the remaining sauce at the table.
• CARAMEL SAUCE:.
• In a small saucepan, heat the cream just until small bubbles appear around the edge.
• In a medium saucepan, cook the sugar with the water over high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
• Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes.
• Remove from the heat and carefully stir in the scalded cream.
• Let cool for 1 minute, then stir in the vanilla & serve warm.
• BITTERSWEET CHOCOLATE SAUCE:.
• In a medium saucepan, heat the cream just until small bubbles appear around the edge.
• Remove from the heat, add the chopped chocolate and let stand for 1 minute.
• Add the vanilla and stir until smooth; serve warm.
• *The chocolate soufflé crust can be baked up to 1 day ahead; cover with plastic wrap and let stand at room temperature.

GERMAN CHOCOLATE SUNDAES

Steps:

• In a heavy saucepan, combine the sugar, milk, butter and egg yolks. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the coconut, pecans and vanilla. Stir until sauce is cooled slightly. Serve over ice cream. Top with chocolate syrup, coconut and pecans if desired.

CHOCOLATE BROWNIE WAFFLE SUNDAES

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, combine the flour, brown sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, milk, oil and vanilla; stir into dry ingredients until smooth. Stir in pecans and melted chocolate (batter will be thick)., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with ice cream, toasted pecans and ice cream toppings.