A decadent chocolate ice-cream extravaganza made with dark and white chocolate ice-creams, chocolate caramel fudge sauce, blackcurrant brownies and some blackcurrant sauce to cut through the richness.
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Dessert
Cuisine: British
Keyword: blackcurrants, brownies, ice cream, summer, sundae, valentine's day
Melt the sugar in a pan over a medium heat, then let it simmer for a couple of minutes until it turns a bronzy colour. Remove from the heat.
¼ cup golden caster sugar
Meanwhile heat the double cream in a separate pan with the vanilla extract until hot. Pour into the caramel and stir hard until smooth.
½ cup double cream (heavy cream), ½ tsp vanilla extract
Add the chocolate and stir until melted.
100 g dark chocolate
Blackcurrant Sauce
Simmer the blackcurrants with 75 ml water for about ten minutes to soften the fruit.
150 g blackcurrants
Press the mixture through a sieve, extracting as much juice as possible. Throw the remaining pulp in the compost.
Stir in the icing sugar.
1 tbsp icing sugar
Chocolate Sundae Royale
Place one of the blackcurrant brownie quarters at the bottom of each sundae glass.
2 blackcurrant brownies
Top with a scoop of white chocolate ice-cream followed by some of the chocolate caramel sauce.
6 small scoops white chocolate ice-cream, ½ cup hot caramel fudge sauce
Add 2 scoops of Swiss chocolate ice-cream followed by the remaining brownie quarters.
4 small scoops Swiss chocolate ice-cream
Top with 2 scoops of white chocolate ice-cream, then drizzle the chocolate and blackcurrent sauces over the top until they flow down the sides.
¼ cup blackcurrant sauce
Notes
If the caramel ganache separates out, heat a ¼ cup of cream and pour this in, stirring carefully.For even more decadence, add a slug of cassis to the blackcurrant sauce.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.