Hot Fudge Double-Chocolate Cherry Sundaes

iStockphoto
Perfect for summer, especially when cherries are in season. With this sundae, the cherries don't go on top—they go into the ice cream. The "double" chocolate is the combo of bittersweet chocolate and crunchy nibs of cocoa bean. (One brand to look for is Michel Cluizel's "61% Cocoa with Cocoa Bean Nibs," or blend nibs, available in some fancy-food shops, with good bittersweet chocolate.) Prepare sauce and ice cream well ahead.

Hot Fudge Sauce:
  • 1/2 cup heavy cream
  • 3 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • 3 bars (about 10 oz) high-quality dark chocolate with cocoa nibs

Sundae:

  • 1 1/2 pints rich vanilla ice cream
  • 1 cup sweet organic cherries, pitted
  • 1 cup heavy cream, whipped with 2 tablespoons sugar and chilled.
Break 2 of the chocolate bars into a metal bowl that fits snugly over a pan of simmering water (bowl should not touch the water). Add the cream, corn syrup, and vanilla, and blend with a whisk as chocolate melts. Once the sauce is smooth and thick, either chill it and remelt when ready to serve, or keep it warm over warm water.

Soften ice cream in a large bowl. Break up the third chocolate bar into small pieces and work it and the cherries into the ice cream. Freeze until shortly before serving.

Scoop the ice cream into 4 serving dishes. Drizzle with the hot fudge sauce and top with generous dollops of whipped cream.
Categories: 
Desserts
Yield: 
Serves 4 and doubles easily
  • Straight, no chaser: Appreciating real tequila

    Throughout history, the agave plant has been a provider of many things -- the most commonly-known being tequila. For author Lucinda Hutson, the agave plant and its various products holds a special place in her heart, and in her book, ¡Viva Tequila!: Cocktails, Cooking, and Other Agave Adventures.

Top Recipes

Properly cooked, eggplant is 'as plush as a pillow, as soft as custard'

Chef, writer and television host Amy Thielen knows her way around an eggplant. “Properly cooked eggplant is as plush as a pillow, as soft as custard,” says Thielen, who didn’t like eggplant until her 20s.