Italian hot fudge sundae

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Ingredients

  • 415ml whipping cream
  • 85ml freshly brewed espresso
  • 350g milk chocolate chips
  • 3 tbsp icing sugar
  • 1 tsp almond essence
  • 950ml vanilla ice cream or gelato
  • 50g flaked almonds, toasted and coarsely chopped

Use imperial measurements

Method

How to make Italian hot fudge sundae

1) Bring 165ml of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth.

2) Beat the remaining 250ml of cream, adding icing sugar one tablespoon at a time, and almond essence in a large bowl until soft peaks form.

3) Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts.

Click here to see how it's done.

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