Chocolate Ball Sundae Recipe 435 Food

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!

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.

CHOCOLATE RAINBOW SUNDAE

Steps:

• Place ice cream in serving dish and top with remaining ingredients. Serve immediately.

ULTIMATE CHOCOLATE SUNDAES

Steps:

• In a small saucepan combine the chocolate, water, and 1/4 cup sugar. Melt chocolate over low heat, stirring slowly and constantly. Stir in pear liqueur or nectar. Set aside to cool slightly.
• Peel the pears, if desired; cut into quarters.* In a large skillet melt butter. Add pear quarters; cook over medium heat about 12 minutes or until browned and tender, turning once. Add the 2 tablespoons sugar stirring gently until sugar is dissolved and pears are glazed.
• To assemble: Place scoops of ice cream in bottom of 8 individual bowls. Spoon two pear pieces and some sauce around ice cream in each bowl. Top with chocolate sauce. Makes 8 servings.
• *Note: If using large pears, use only 2 pears and cut into fourths.

CHOCOLATE FUDGE SUNDAE

Steps:

• Melt chocolate over hot water.
• Add remaining ingredients except flavoring.
• Boil 5 minutes.
• Add flavoring.
• Serve either hot or cold on ice-cream.
• Add desired toppings.

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.

CHOCOLATE POPCORN BALLS

Steps:

• Heat sugar, corn syrup, butter, cocoa and salt to boiling in a 4-quart kettle or Dutch oven over medium heat, stirring constantly. Remove from heat.
• Stir in popcorn. Cook and stir until popcorn is coated, about 2 minutes. Cool to lukewarm.
• Shape into 3-inch balls. For easy shaping, dip hands in cold water from time-to-time. Place balls on waxed paper; cool.