ScarlettHot Chocolate Fudge Sundae
May 13th 2008 12:46
Hot Chocolate Fudge Sundae
About Hot Chocolate Fudge Sundae
This the most sublime summer chocolate dessert, especially for eating out of doors – say at a barbecue. The sauce can be made at any stage and kept covered in the fridge, then re-heated.
About Sundae
The sundae is one of the most familiar ice cream desserts in the United States. It typically consists of a scoop of ice cream topped with sauce or syrup (often chocolate, caramel, butterscotch, or strawberry), and in some cases other toppings such as chopped peanuts, whipped cream, or maraschino cherries.
INGREDIENTS
Serves 6
For the very easy vanilla cream
570 ml / 1 pint condensed milk
275 ml / 10 fl oz single cream
400 ml / 14 fl oz crème fraîche
2 teaspoons vanilla extract
For the chocolate fudge sauce
225 gm / 8 oz dark chocolate with 50-55% cocoa solids, broken into small squares
170 gm evaporated milk
For the topping
75 gm / 3 oz mixed nuts (pecans, brazils, almonds, peanuts, hazelnuts, on their own, or in combination), lightly toasted and coarsely chopped
6 dessertspoons whipped cream / crème fraîche
1. To make the ice cream, put everything into a bowl and use an electric hand mixer to whisk all the ingredients together thoroughly.
2. Pour the mixture into a 2 litre / 3½ pint polythene freezer box and place it in the coldest part of the freezer for about 2 hours or the edges are starting to freeze.
3. Remove it and use the hand mixer to give it another good mix and break down any ice crystals.
4. Return to the freezer, then repeat the whisking after 3 more hours.
5. Return it to the freezer for a further 6-8 hours, by which time it should be at serving consistency.
6. To make the chocolate fudge sauce, pour the evaporated milk into a small, heatproof bowl.
7. Add in chocolate squares.
8. Place the bowl on a saucepan of barely simmering water, making sure the bottom doesn’t touch the water, and leave the chocolate to melt, stirring from time to time. It will take about 10 minutes to become a lovely fudgy mass.
9. Just before serving the sundaes, put 3 scoops of very firm, cold ice cream per person into six 20 X 20 cm / 8 X 8 inch, and 6 cm / 2½ inch deep tall glasses, followed by 3 dessertspoons of hot fudge sauce, followed by 1 dessertspoon whipped cream or crème fraîche.
10. Sprinkle over some chopped nuts and serve absolutely immediately.
Tips:
1. Because of the sugar content in condensed milk, this recipe is not suitable for ice-cream makers.
2. If you’ve made the vanilla ice cream a long time ahead and it’s very hard, transfer it to the main body of the fridge for 30 minutes to soften enough to scoop.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **
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