Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped nuts (optional)
- Vanilla ice cream
Special equipment needed:
- Saucepan
- Whisk
- Ice cream scoop
- Sundae glasses
Step-by-step instructions:
1. In a saucepan, combine heavy cream, sugar, cocoa powder, and salt. Whisk until smooth.
2. Heat the mixture over medium heat, stirring constantly, until it comes to a simmer.
3. Remove from heat and stir in vanilla extract and semisweet chocolate chips until the chocolate is melted and the mixture is smooth.
4. Scoop vanilla ice cream into sundae glasses.
5. Pour hot fudge sauce over the ice cream.
6. Sprinkle chopped nuts on top (optional).
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 34g
Saturated Fat: 20g
Cholesterol: 90mg
Sodium: 170mg
Carbohydrates: 51g
Fiber: 5g
Sugar: 40g
Protein: 6g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Semisweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
- Chopped nuts can be substituted with sprinkles or whipped cream.
Variations:
- Add a scoop of peanut butter or mint chocolate chip ice cream.
- Top with sliced bananas or fresh strawberries.
- Use caramel sauce instead of hot fudge sauce.
Tips and tricks:
- Make sure to stir the hot fudge sauce constantly to prevent burning.
- If the sauce is too thick, add a splash of milk to thin it out.
- Warm the sauce in the microwave for a few seconds before serving if it has cooled down.
Storage instructions:
Store leftover hot fudge sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring constantly, until warm and smooth.
Presentation ideas:
Serve the sundae glasses on a platter with a drizzle of hot fudge sauce on the plate.
Garnishes:
Top with whipped cream, maraschino cherries, or chocolate shavings.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the hot fudge sauce is too thin, simmer it over low heat until it thickens.
- If the sauce is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to store the hot fudge sauce in the refrigerator and use it within 1 week.
Food history:
The hot fudge sundae was invented in the late 19th century in the United States.
Flavor profiles:
Rich, chocolatey, and sweet.
Serving suggestions:
Serve the hot fudge sundae as a dessert after a meal.
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Taste: Rich, Sweet, Chocolatey, Creamy, Decadent