Chocolate Hazelnut Waffles With Vanilla Ice Cream And Fudge Sauce Recipes

CHOCOLATE-HAZELNUT WAFFLES WITH VANILLA ICE CREAM AND FUDGE SAUCE

Chocolate-Hazelnut Waffles with Vanilla Ice Cream and Fudge Sauce image

Categories Coffee Chocolate Egg Dessert Frozen Dessert Winter Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 22

Ingredients

1 cup sugar
3/4 cup unbleached all purpose flour
3/4 cup cake flour
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons warm water
1 teaspoon instant espresso powder
2 1/2 ounces unsweetened chocolate, chopped
3 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
2 extra-large eggs
1 1/4 cups buttermilk
1/2 cup hazelnuts, toasted, husked, finely ground in processor
1/4 cup Frangelico (hazelnut liqueur) or amaretto
Fudge Sauce
Powdered sugar
Vanilla ice cream
English toffee bits(such as Skor or Heath)
Chopped toasted hazelnuts

Steps:

Whisk first 7 ingredients in large bowl to blend. Stir 6 tablespoons warm water and espresso powder in small bowl until powder dissolves. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Whisk in oil, vanilla and espresso mixture. Cool to lukewarm.
Whisk eggs, then 1 1/4 cups buttermilk and ground hazelnuts into chocolate mixture; add to dry ingredients and whisk to blend well.
Preheat waffle iron to medium heat, following manufacturer's instructions. Pour about 1/2 to 3/4 cup batter (depending on size of waffle iron) into center of waffle iron; spread evenly with spatula. Close waffle iron and cook until waffle is cooked through but still soft and color on outside darkens, about 4 minutes (time will vary, depending on waffle iron). Using spatula, transfer waffle to rack. Repeat with remaining batter. (Can be prepared 6 hours ahead. Let waffles stand at room temperature. Before continuing, transfer to baking sheet and rewarm in 400°F oven until crisp, about 6 minutes.)
Stir liqueur into warm Fudge Sauce. Cut each waffle diagonally in half, forming triangles. Arrange 3 waffle triangles on each of 6 plates. Dust with powdered sugar. Place scoop of ice cream atop waffle triangles. Pour Fudge Sauce over waffles and ice cream. Sprinkle with toffee bits and chopped hazelnuts.

CHOCOLATE SHORTCAKES WITH VANILLA ICE CREAM, STRAWBERRIES AND FUDGE SAUCE

Chocolate Shortcakes with Vanilla Ice Cream, Strawberries and Fudge Sauce image

Categories Cake Chocolate Dairy Dessert Bake Kid-Friendly Strawberry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 6

Number Of Ingredients 15

Ingredients

2/3 cup whipping cream
1/4 cup chocolate syrup (such as Hershey's)
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder dissolved in 1 tablespoon hot water
1 1/2 cups unbleached all purpose flour
1/2 cup plus 6 teaspoons sugar
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) unsalted butter, melted
3 tablespoons banana liqueur or brandy
Fudge Sauce
Vanilla ice cream
Strawberries in Liqueur

Steps:

Preheat oven to 400°F. Line large baking sheet with parchment paper. Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
Blend flour, 1/2 cup sugar, cocoa, baking powder and salt in processor. Add 1/4 cup chilled butter; process until mixture resembles fine meal. Add chocolate-cream mixture and blend, using on/off turns, until moist clumps form.
Turn dough out onto work surface. Gather dough into ball; divide into 6 equal pieces. Using lightly floured hands, form each piece into 2-inch-high, 2-inch-diameter mound. Place on prepared baking sheet, spacing shortcakes 3 inches apart (shortcakes will spread). Brush tops of shortcakes with melted butter. Sprinkle each with 1 teaspoon sugar.
Bake shortcakes until tester inserted into center comes out with some moist crumbs attached, about 15 minutes. Cool on sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes before continuing.)
Cut shortcakes horizontally in half. Whisk banana liqueur into warm Fudge Sauce. Spoon scant 1/3 cup warm sauce onto each of 6 plates. Place bottoms of shortcakes onto sauce. Top with scoop of ice cream. Spoon strawberries over. Add shortcake tops and serve.

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