Chocolate Sundae With Walnuts Recipes

CLASSIC HOT FUDGE SUNDAE

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.

SUGARED WALNUT SUNDAES IN CHOCOLATE CUPS

Steps:

• Sugared Walnuts: In a deep saucepan, combine the sugar, water, orange zest and cinnamon and bring to a boil. Add the walnuts and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque as the water cooks away. When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.) The walnuts can be made up to 2 weeks in advance and stored in an airtight container.
• Sundae Cups: Spread the toasted walnuts out on a plate. Dip the rims of 6 coffee cups or mugs into the melted chocolate, then into the chopped walnuts. Turn them right side up and set aside. Dip 6 teaspoons in the chocolate and sprinkle with chopped walnuts. Let the cups and spoons cool at room temperature until set, about 2 hours. The cups can be made up to 2 days in advance.
• To assemble sundae, scoop ice cream into each chocolate-dipped coffee cup and pour espresso over it. Top with a dollop of whipped cream and sugared walnuts. Place the cup on the saucer and rest a chocolate-dipped spoon alongside.

CHOCOLATE SUNDAE

Steps:

• Make the chocolate fudge sauce first, then you can assemble your sundaes

HOT FUDGE AND SALTED CHOCOLATE BITS SUNDAE

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.

CHOCOLATE SUNDAE COOKIES

Steps:

• Preheat oven to 350.
• Cookies:.
• Mix together flour, baking soda, and salt, set aside.
• With your mixer, mix brown sugar and shortening.
• Blend in egg. Beat well, then stir in 1/2 of the dry ingredients.
• Add Marachino juice and milk.
• Stir in the rest of dry ingredients, and mix well.
• Blend in melted unsweetened chocolate (you can use the kind that are already melted, or substitute 6 T. of cocoa and 2 T. oil), chopped cherries, and chopped walnuts.
• Drop by spoonfuls on an ungreased cookie sheet.
• Bake for 12-15 minutes.
• While cookies are baking cut large marshmallows in half.
• Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick.
• Let cool.
• Frost cookies, then and put a nut on top.
• Buttercream Chocolate Frosting:
• Beat cocoa, margarine, milk and vanilla well. Add in confectionary sugar to desired consistency.