Time 15m Yield 4 servings Number Of Ingredients 8 Steps:
Add the heavy cream, confectioners’ sugar and cinnamon to a large chilled glass bowl. Mix with a hand mixer or whisk to medium peaks. Set aside in the fridge. Whisk together the hot fudge and ancho chile powder in a pot. Heat over medium-low heat until warmed through, 3 to 5 minutes. Add 2 tablespoons dulce de leche to the bottom of each sundae bowl and top with 3 to 4 scoops vanilla ice cream. Add 1/4 cup hot fudge sauce on top and dollop generously with the whipped cream. Garnish each with 2 churro sticks.
Yield Makes 8 servings Number Of Ingredients 7 Steps:
Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.
Time 35m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot. For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form. Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
Time 15m Yield 2 cups, 16 servings, 2 tablespoons per serving. Number Of Ingredients 8 Steps:
In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.
Time 50m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Put everything except the vanilla in a pot and bring it to a boil, then turn down to a simmer. Continue cooking until it looks like it is broken and separating; this will take about 30 minutes. Take it off the heat, whisk in the vanilla, and then blend it with a hand blender to smooth it out. Chill until ready to serve then heat it up. Pour over scoops of ice cream, topped with whipped cream, and chopped peanuts.
Yield Makes 8 servings Number Of Ingredients 20 Steps:
For ice cream: Whisk first 3 ingredients in medium saucepan to blend. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks and sugar in bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil). Stir in brandy; chill until cold. Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze until firm. For bourbon hot fudge sauce: Whisk cocoa powder and sugar in heavy large saucepan to blend. Gradually whisk in water and espresso powder. Whisk over medium heat until mixture comes to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in bourbon. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat until just pourable.) For dried cherry topping: Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves. Add cherries; simmer until liquid is almost evaporated, about 20 minutes. Divide half of hot fudge sauce among 8 cups. Top with a few cherries, then scoop of ice cream. Repeat layering with ice cream, sauce, and cherries. Top each with whipped cream and serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Put the chocolate pieces and whipping cream in a pan. Keep over a low flame. Stir constantly, until the chocolate melts and is mixed with the cream. Once melted, remove from heat. Keep aside to cool. Peel the bananas and cut into four crosswise long pieces. Put one slice per bowl with a scoop of coffee or vanilla ice cream and sprinkle roasted almonds on top. Lastly, pour chocolate sauce over each bowl. Serve chilled.
Time 25m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Bring the cream and 1/2 cup of the coffee to a boil in a medium saucepan. Remove from heat. Add the chocolate and cinnamon. Stir until chocolate is melted and the sauce is smooth. Mix in vanilla. Scoop the ice cream into bowls and top with warm chocolate sauce, pine nuts and mint. Enjoy!
Time 20m Yield 6 Number Of Ingredients 8 Steps:
In a medium saucepan, heat the chocolate, corn syrup, coffee granules and cinnamon over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Stir in the evaporated milk and bring just to a boil. Remove from heat and stir in the vanilla. (The sauce can be covered and refrigerated for up to one week. Reheat gently before serving.) Let the sauce cool slightly before ladling over the ice cream. Sprinkle the peanuts over tops.
Time 15m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.) In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.) Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.
More about “mexican hot fudge sundaes recipes”
Number Of Ingredients 3 Steps:
Divide ice cream between 4 serving dishes. Top with hot fudge sauce and a dollop of whipped cream. Serve immediately.
