Ice Cream with Hot Chocolate Sauce

Ice Cream with Hot Chocolate Sauce


Ice Cream with Hot Chocolate Sauce

Preparation time 10 minutes
Cooking time 5 minutes
Calories per portion 854 Kcal
Fat per portion 59g of which saturated 27.1g
Serves 2
Suitable for vegetarians

Dark chocolate 110g (4oz), broken into small pieces
Single cream 150ml (5fl oz)
Brandy 1–2 tbsp
Freshly squeezed orange juice 6 tbsp
Vanilla ice cream 6 scoops
Raspberry or strawberry conserve
2 rounded tsp, optional
Pecan nuts 50g (2oz), roughly chopped
Cherries and halved strawberries to decorate
Fan wafers to serve, optional

1 Put the chocolate, cream, brandy and orange juice into a small saucepan and stir over a medium heat until the chocolate melts and is smoothly blended, taking care not to overheat the sauce – it should be hot, but not boiling.

2 Put a scoop of ice cream into the bottom of two tall chilled sundae glasses or large wine glasses and then add the raspberry or strawberry conserve.

3 Add one or two more scoops of ice cream and then add half of the hot chocolate sauce. Top with the remaining ice cream and chocolate sauce, then sprinkle with pecans and decorate with cherries and strawberries. Add the fan wafers and serve.

Cook’s tip. 
Alternatively, arrange scoops of ice cream in the centre of large, individual plates and pour the chocolate sauce around.





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