Chocolate Sorbet Sundaes Recipes

CHOCOLATE AND VANILLA SUNDAES

Steps:

• For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
• To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

CHOCOLATE-RASPBERRY SUNDAES

Steps:

• Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
• Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

CHOCOLATE SORBET

Steps:

• In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
• Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

CHOCOLATE SORBET SUNDAES

Steps:

• Split bananas lengthwise and line 4 sundae boats with 1 split banana in each boat. Fill dessert boats with 3 small scoops of chocolate sorbet each. Garnish sorbet with raspberries and top each scoop of sorbet with a meringue.

CHOCOLATE SORBET

Steps:

• Whisk the sugar and water together. Place 1/2 of the water mixture in a bowl and whisk in the chocolates, cocoa powder, rum, and salt. Whisk in the remaining water. Chill and churn in an ice cream freezer according to manufacturer's instructions.

SUNSET SORBET SUNDAES

Steps:

• Combine thawed boysenberries, 1/2 cup sugar, 1/4 cup corn syrup, 1/4 cup water and crème de cassis in heavy medium saucepan. Bring to simmer, stirring frequently. Puree in processor. Strain into medium bowl, pressing on solids with spoon. Pour 3/4 cup puree into small bowl; cover and refrigerate to use later as sauce. Refrigerate remaining berry puree in medium bowl until cold. Transfer puree in medium bowl to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze.
• Puree 2 mangoes in processor. Measure puree and return 1 2/3 cups to processor. Reserve any remaining puree for another use. Add remaining 6 tablespoons sugar and remaining 1/4 cup corn syrup to processor; blend well. Transfer mango puree to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container and freeze. (Sauce and sorbets can be prepared 2 days ahead.)
• Scoop sorbets into parfait dishes or onto plates. Garnish with sliced mango and berries. Spoon sauce over.

RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS

Steps:

• To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
• In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
• Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.