ORANGE CREAM POP SUNDAE
Steps:
- Divide the ice cream among 4 bowls. Top the ice cream with the Orange Magic Chocolate Sauce; wait 30 seconds for the sauce to harden. Garnish each dish with 3 Chocolate-Dipped Clementine Segments and a sprig of mint.
- Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
- Combine the coconut oil, corn syrup, zest and food coloring in the bowl. Warm over low heat until the oil is melted. Allow the zest to steep in the oil for a few minutes. Turn off the heat, add the chocolate and let sit until the chocolate begins to melt. Whisk until well combined and smooth. Pour the sauce over your favorite ice cream and it will harden within 15 to 30 seconds.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
- Put the chopped chocolate in the bowl and heat, stirring occasionally, until melted. Remove from the heat.
- Carefully dip half of a clementine segment into the melted chocolate, letting the excess chocolate drip off. Place on the prepared baking sheet and sprinkle lightly with the sea salt. Repeat with remaining clementine segments. Let set about 30 minutes.
ORANGE CHOCOLATE SAUCE
This silky rich sauce goes well over all kinds of desserts -- cakes, ice cream, puddings & custards as well as cooked fruits! The recipe was found in the 2005 cookbook, Get Saucy.
Provided by Sydney Mike
Categories Sauces
Time 15m
Yield 1 1/3 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
- Remove from heat & let cool.
- When cooled, remove zest & cook over metium heat just until hot.
- Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
- Whisk until smooth, then add butter & whisk again until smooth.
- If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
- Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.
RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS
Provided by Diana Yen
Categories Dessert Frozen Dessert Raspberry Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
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.
CREME DE MENTHE SUNDAE WITH HOMEMADE CHOCOLATE SAUCE
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.
- Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
- Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).
CHOCOLATE-ALMOND SAUCE
Categories Sauce Chocolate Dairy Dessert Christmas Vegetarian Kid-Friendly Quick & Easy Almond Edible Gift Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 7
Steps:
- Stir sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Add cream; bring to boil. Remove from heat; add chocolate and whisk until melted and smooth. Whisk in almond extract and salt. Stir in almonds. Divide sauce between two 8-ounce canning jars; seal with lids. (Can be made 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
CHOCOLATE SUNDAES WITH PEAR & CHRISTMAS PUD
Use up leftover Christmas pudding or cake with these decadent, boozy sundaes, drizzled with a chocolate orange sauce and finished with toasted chopped hazelnuts
Provided by Cassie Best
Categories Dessert, Treat
Time 20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little - enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
- Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.
Nutrition Facts : Calories 681 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
SIMPLE CHOCOLATE SAUCE
Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like
Provided by Good Food team
Categories Condiment, Dessert, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
- Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!
Nutrition Facts : Calories 266 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
TOBLERONE SUNDAE SAUCE
This sauce is so tasty, and so incredibly easy. Have the chocolate chopped and waiting, and you can prepare this and serve to dinner guests before the coffee has brewed.
Provided by Lennie
Categories Sauces
Time 6m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Toblerone chocolate bars are a swiss milk-chocolate bar containing bits of nuts and nougat.
- Chop up Toblerone bars, and place in a four-cup glass measuring cup; pour in cream.
- Microwave, on High, for one minute; stir.
- If chocolate is not completely melted, continue to microwave on High at 5-second intervals, stirring, until melted (the short time bursts are to ensure the sauce doesn't burn).
- Pour over ice cream right away and serve, or refrigerate until needed; you will have to warm it up again, though, if you chill it.
Nutrition Facts : Calories 220.3, Fat 17.5, SaturatedFat 10, Cholesterol 45.8, Sodium 28.7, Carbohydrate 13.9, Fiber 0.8, Sugar 11.4, Protein 2.3
CHOCOLATE-ORANGE-ALMOND SUNDAE SAUCE
Pull delicious out of a hat! This chocolate-orange sundae sauce includes a crispy surprise you sprinkle on top.
Provided by My Food and Family
Categories Home
Time 10m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Microwave chocolate and whipping cream in large microwaveable bowl on HIGH 3 to 4 min. or until chocolate is completely melted and sauce is heated through, stirring after 2 min.; stir until mixture is well blended.
- Add extract; mix well. Stir in nuts.
- Scoop 1/2 cup ice cream into each of 16 dessert dishes; top with sauce and cereal. Serve immediately.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- Salted Date Caramel Sauce. This one’s easy: Just combine about 15 to 20 Medjool dates with 1 cup of milk or heavy cream (non-dairy milk also works well) in a saucepan.
- Poppy Seed Lemon Curd. Lemon curd, while completely delicious, is one-note in texture. Adding poppy seeds gives the curd some crunch, and also calls to mind every excellent lemon poppy seed cake you’ve ever had.
- Jammy Strawberry Basil Sauce. The ripe taste of strawberries practically sings of summer, so adding fresh basil for an herbaceous green note heightens the experience.
- Red Wine Fudge Sauce. Red wine and chocolate are a natural pairing: both are rich and robust. The wine adds just a faint booziness to the sauce, and a hint of something complex and spicy.
- Orange-Fennel Caramel Sauce. Caramel sauce? Already pretty fantastic. But add zesty, bright citrus to cut through the sweetness and toasted fennel for an anise-flavored crunch, and suddenly you have a very memorable, very sophisticated topping for dessert.
- Coffee & Cardamom Caramel Sauce. I love adding cardamom to my coffee; the gentle, warm spice is a gorgeous foil for all the foamed milk I like to pour in at the end.
- Triple-Ginger Coconut Sauce. Mix a can of coconut milk with a pinch of salt and cook until simmering. Then, add 1 tablespoon each of tapioca starch and sugar, along with 3 tablespoons of water and a 1-inch slice of peeled fresh ginger.
- Minty Cacao Nib Sauce. Mint chip is one of the darlings of the ice cream world. Channel that combination in your sauce by making a batch of chocolate fudge sauce, adding 1 teaspoon peppermint extract and 2 tablespoons cacao nibs at the very end.
- Earl Grey Custard Sauce. Tea is a subtle flavor, so it’s best highlighted in a simple medium, like custard. If you’ve never thought about topping ice cream with custard, that changes now.
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