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Black Tie Sundaes https://www.metro.ca/userfiles/image/recipes/coupe-glacee-chocolat-vanille-5631.jpg PT25M PT25M PT50M
In a medium saucepan, combine sugar, corn syrup, whipping cream and butter and, stirring constantly, bring to a simmering boil (tiny bubbles form around the eges). Reduce heat to low; and simmer, without stirring, for 6 minutes. Remove from heat. Add chocolate chips; stir until completely melted. Dissolve coffee granules in a little hot water. Stir into sauce. Cool to lukewarm. At this point, sauce may be tightly covered and refrigerated. To reheat, spoon into microwavable bowl and microwave on medium-high (70%), checking and stirring every 30 seconds, until warm. Into each of 4 wide-mouth champagne glasses, spoon about 2 Tbsp. (30 mL) sauce. Top with 2 scoops vanilla and 1 scoop chocolate ice cream. Garnish with whipped cream, as desired, and chocolate straws. Serve immediately.
4
sweetened whipped cream to taste 12 chocolate straws or chocolate-covered coffee beans 8 small scoops all natural vanilla ice cream (2 cups/500 mL) 4 small scoops all natural chocolate ice cream (1 cup/250 ml)
Black Tie Sundaes

Black Tie Sundaes

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • sauce:

  • 3/4 cup
    (190 mL)
    packed light brown sugar
  • 1/2 cup
    (125 mL)
    light corn syrup
  • 1/2 cup
    (125 mL)
    whipping cream
  • 6 Tbsp.
    (90 mL)
    butter
  • 3/4 cup
    (190 mL)
    semisweet chocolate chips
  • 1 tsp.
    (5 mL)
    instant coffee granules
  • 1 tsp.
    (5 mL)
    hot water

  • ice cream and garnish:

  • sweetened whipped cream to taste
  • 12
    chocolate straws or chocolate-covered coffee beans
  • 8 small scoops
    all natural vanilla ice cream (2 cups/500 mL)
  • 4 small scoops
    all natural chocolate ice cream (1 cup/250 ml)
Imprimer ma sélection

Preparation

In a medium saucepan, combine sugar, corn syrup, whipping cream and butter and, stirring constantly, bring to a simmering boil (tiny bubbles form around the eges).

Reduce heat to low; and simmer, without stirring, for 6 minutes.

Remove from heat. Add chocolate chips; stir until completely melted.

Dissolve coffee granules in a little hot water. Stir into sauce. Cool to lukewarm.

At this point, sauce may be tightly covered and refrigerated. To reheat, spoon into microwavable bowl and microwave on medium-high (70%), checking and stirring every 30 seconds, until warm.

Into each of 4 wide-mouth champagne glasses, spoon about 2 Tbsp. (30 mL) sauce.

Top with 2 scoops vanilla and 1 scoop chocolate ice cream. Garnish with whipped cream, as desired, and chocolate straws.

Serve immediately.

Source : Breyers

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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