We are cooking (and baking) the recipes of Dorie Greenspan for the next six months, so I was looking through my Everyday Dorie cookbook when this recipe for Salted-Chocolate Hot Fudge Sundaes caught my eye. I mean...who doesn't love a good hot fudge sundae made with homemade salted chocolate bits, toasted slivered almonds, homemade fudge, and homemade whipped cream? Layer all those goodies up and you have a recipe for success!
Those little salted chocolate bits are like chocolate heaven! Smooth and creamy with a hint of salt, it really hits the spot alongside the toasted slivered almonds and the fudge sauce.
Dorie serves all these homemade goodies over coffee and vanilla ice cream, but we are not big coffee fans so we just used two scoops of plain-ol' vanilla ice cream and it was sooooo good! I'm convinced you could bottle up all these components and sell these sundaes for big money! You could make all the components for this ahead of time and keep it on hand and you could MOST DEFINITELY make the components ahead of time and serve this at a dinner party or any type of event where you're entertaining.
This is an incredible recipe! Cool, creamy, crunchy, sweet, rich, and a hint of salty...it will hands down be one of my favorite recipes this year and I will definitely be making it again and again! Dorie and I have cooked and baked together years ago when I participated briefly in Fridays with Dorie, but I am really excited to get back in the kitchen with her and try more of her recipes! We are certainly off to a promising start!
Adapted for Everyday Dorie
by Dorie Greenspan
For The Salted-Chocolate Bits
1/2 pound (227 grams) bittersweet chocolate, not chips (finely chopped)
3/4 teaspoons fleur de sel or 1/2 teaspoon sea salt
For The Hot Fudge Sauce
6 ounces (170 grams) bittersweet chocolate (not chips), finely chopped
3/4 cup heavy cream
3 tablespoons light corn syrup
2 tablespoons sugar
For The Sundaes
About 3/4 cup toasted slivered almonds
About 1 pint coffee ice cream
About 1 pint vanilla ice cream
Lightly sweetened whipped cream
To Make The Bits: Line a pie plate with plastic wrap or parchment paper. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt and stir to blend, then, using an offset spatula or a table knife, spread chocolate in the pie pan, making a layer that's 1/8" thick (shape doesn't matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When the chocolate is solid, chop it into bits. Keep frozen until needed. (You can do this up to 2 weeks in advance.)
To Make The Sauce: Put the chocolate, cream, corn syrup, and sugar in a medium saucepan over medium-low heat and cook, stirring constantly, until the chocolate melts and the mixture comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two more, then scrape it into a heatproof container. Use now or cover and refrigerate until needed. (The sauce will keep for up to 2 weeks in the refrigerator).
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 into the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream and some hot fudge sauce, almonds, and bits. Finish with a scoop or two of vanilla ice cream and more fudge sauce, whipped cream, almonds, and chocolate bits. Serve immediately.