Hot Fudge and Salted Chocolate Bits Sundae

By Dorie Greenspan

Hot Fudge and Salted Chocolate Bits Sundae
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Glen Proebstel.
Total Time
20 minutes, plus 45 minutes to freeze the chocolate bits
Rating
4(98)
Comments
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Sundaes are the chamber music of the dessert world.  Their composition and construction follow the contours of grand works, but mostly they’re played out in miniature, their delights designed to be shared by a duet or an audience of one, long spoon in hand.  The composition of this sundae is classic.  There’s ice cream – the flavors of your choice in whatever quantities you want; sauce –homemade hot fudge sauce based on dark chocolate (not chips, please); fresh whipped cream; and two different add-ins, toasted slivered almonds and chopped chocolate bits.  It’s the bits that are the big surprise – they’re bittersweet chocolate and salt, melted together, frozen and then cut into morsels.  The salt is unexpected, but not dissonant – it’s what brings out the best in the sundae’s other players.

Featured in: An Ideal Sundae

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Ingredients

Yield:4 sundaes.

    For Salted Chocolate Bits

    • 8ounces bittersweet chocolate (not chips), finely chopped
    • ¾teaspoon fleur de sel (or ½ teaspoon sea or kosher salt)

    For Hot-fudge Sauce

    • 6ounces bittersweet chocolate (not chips), finely chopped
    • ¾cup heavy cream
    • 3tablespoons light corn syrup
    • 2tablespoons sugar

    For the Sundae

    • About ¾ cup toasted slivered almonds
    • 1pint coffee (or favorite flavor) ice cream
    • 1pint vanilla (or favorite flavor) ice cream
    • Lightly sweetened whipped cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1130 calories; 74 grams fat; 38 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 120 grams carbohydrates; 10 grams dietary fiber; 103 grams sugars; 15 grams protein; 497 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the bits: Line a pie plate with plastic wrap. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt, stir to blend and then, using a spatula, spread the chocolate on the plastic, making a layer that’s ⅛-inch thick (shape doesn’t matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When you’re ready to make the sundaes, chop the chocolate into bite-size bits.

  2. Step 2

    To make the sauce: Put the chocolate, cream, corn syrup and sugar in a medium pan over medium-low heat. Cook, stirring constantly, until the chocolate melts and comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two, then scrape it into a heatproof container. Use immediately, or cover and refrigerate until needed.

  3. Step 3

    To make the sundaes: If necessary, warm the fudge sauce in a double boiler, or microwave on low. For each sundae, sprinkle some salted chocolate bits and almonds in the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream, some hot fudge sauce, almonds and bits. Finish with a scoop or two of vanilla ice cream, fudge sauce, whipped cream, almonds and chocolate bits. Serve immediately with a long spoon.

Ratings

4 out of 5
98 user ratings
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Comments

Amy C

This comment chain is one of the more ridiculous I've read at the Times to date. Remind me not to invite many in this group to the party. Talk about buzz-kill! Luxurious and rich desserts such as this one are a once-in-a-while treat, and I would have thought that this went without saying. If you regularly obsess over calorie counts and timing workouts to your intake, why would you even open this recipe? I thought this venue was for shared cooking and prep tips.

jeffrey turner

Nancy, with all due respect, you are not an ice cream person and you're probably not even a dessert person! You can't go lo-cal for any dessert.

Julie

This article, besides making my mouth water, took me on a Proustian journey to my earliest tastes of sundaes. My mother had a favorite, from the old Brigham's in Boston (in its heyday back in the 50's and 60's and earlier). It was Brigham's coffee ice cream, topped with their incredible hot fudge sauce and then sprinkled with toasted, salted pecans. My mother was not one for whipped cream or cherries, so that was how we ordered it.

Jane

This is an EXCELLENT easy chocolate sauce, the only one any of us need. Thank you, Ms. Greenspan.

Lynne

I had one Lindt 90% chocolate bar. Chopped it up, put in saucepan with a tablespoon or so of maple syrup and half a cup of half and half whisked with some cornstarch to thicken. It was amazingly delicious over vanilla ice cream with some walnuts. Now that I know how easy it is to make hot fudge, I’m in big trouble.

janina

How easy is this fudge sauce! So delicious. And the calories? My heavens don’t serve this if that is your mind set. Continue with low fat unflavored yogurt for dessert, Don’t overdue!

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