Thursday, July 25, 2013

Have a Happy National Hot Fudge Sundae Day with Kahlua Hot Fudge Sundae with Ferrero Rocher Chocolates!

The last time I tried to make homemade ice cream, there was rock salt, a hand-crank, and about 7 young cousins (myself included) hanging out in my grandmother's back yard. I remember fighting to see who got to sit on the tub of ice cream next and who got to crank it next. Of course, we were also fighting to see who "got" to cut the next part of her lawn with the man-powered grass cutter.  Yeah, we were a sharp bunch, weren't we?!? But those were good times, and I wouldn't trade the memories for anything.


Now that I've grown up a bit, my tastes have changed. I might not make my own ice cream, but I do occasionally like to indulge in a bite or two of creamy, cool deliciousness. And if I'm going to indulge, I might as well take it to the limit.

That's what this sundae is all about.  It's quite the adult indulgence, to be eaten on a very special day - such as National Hot Fudge Sundae Day. If you didn't know that such a day existed, don't feel bad...you know now. So, please, feel free to celebrate along with me!

Kahlua Hot Fudge Sundae with Ferrero Rocher Chocolates
by Chris

makes 2

For the Sundae:
1 recipe of Kahlua Hot Fudge Sauce (see below)
2 slices of pound cake, cubed (use your favorite recipe or store bought, your choice)
2 slices of pound cake, toasted and crumbled
4 scoops of your favorite ice cream - can be the same flavor or two complementing flavors, your choice (I used Fudge Ripple)
5 Ferrero Rocher candies (4 of them crushed in a ziplock bag, using a meat mallet; one cut in half)
whipped cream (flavored, if you like)
cookies or other “garnishes” of your choice (I used the chocolate-filled Milano-type)

For the Kahlua Fudge Sauce:
1/2 cup of heavy cream
1/3 cup of Kahlua
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of vanilla
approximately 3 cups of dark chocolate chips
4 Tablespoons of butter

Mix the first five ingredients in a saucepan over medium heat, bringing to a slight boil. Add the last two ingredients in small increments, stirring constantly, until thick and fudge-like. Let sit until slightly cooled.

To Assemble the Sundae:
Layer about 2 Tablespoons of the fudge sauce into the bottom of a glass. Top with approximately 6-7 cubes of pound cake. Add 1 scoop of ice cream, then top with a crushed Ferrero Rocher. Sprinkle with a little of the crumbled pound cake and another spoonful of fudge sauce. Place the second scoop of ice cream on top of the fudge sauce, and repeat the steps of crushed Ferrero Rocher, crumbled pound cake, and fudge. When you have the last layer of fudge sauce on top, place a layer of whipped cream over it all. Finish with one final spoon of fudge sauce, a sprinkling of crumbled pound cake, half a Ferrero Rocher, and any other garnishes that you would like. Repeat to make second sundae.

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