Ice Cream Sundae
20 min
total
4
people
1,095
calories per serving
Ingredients
4 people
- 200 gDark chocolate (finely chopped)
- 200 mlCream (liquid)
- 60 gHazelnut (crushed)
- 40 gAlmond with skin (slivered)
- 100 gWhipped cream (firm)
- 20 gMulticolored vermicelli
- 400 gVanilla ice cream (scooped)
- 400 gChocolate ice cream (scooped)
Method
Firm ice cream scoops topped with a warm, glossy chocolate sauce. Toasted hazelnut crunch contrasts with the creamy whipped cream.
- 1
Heat a dry pan. Add the hazelnuts and almonds. Stir until a toasted aroma is released and the hazelnut skins begin to color.
- 2
Bring the cream to a boil in a small saucepan. Pour over the chopped chocolate in a bowl. Mix from the center until you get a smooth texture that coats the back of a spoon.
- 3
Place the scoops of vanilla and chocolate ice cream in a chilled bowl. Generously pour the warm sauce over them, add a rosette of whipped cream, then sprinkle with nuts and sprinkles.
Frequently asked questions
How do you get this dish right?
- Place your bowls in the freezer 15 minutes before serving to prevent the ice cream from melting too quickly when it hits the warm sauce.
- Don't overheat the chocolate sauce; it should be lukewarm so it doesn't instantly liquefy the whipped cream.
How long does this dish keep?
Enjoy immediately. The chocolate sauce can be stored for 3 days in the fridge and gently reheated in a double boiler.
4.4
10 reviews
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