I am an ice cream sundae, kind of girl. And, being a Sunday afternoon, it can be kind of hard not to think about the more calorific, Soda Shop style dessert.
Okay, you caught me out, I dreamed of being one of the gang that hung out at Pop’s and wanted desparately to be able to order those ridiculous, overflowing, ice cream sodas, and to eat, foot high, ice cream sundaes. I may only have been in primary school and happened to live on the other side of the world from any Soda Shops, but I loved wishing that I could be perched on a red vinyl stool, slurping down a real American, malted milk!
The closest thing I ever got to a hot fudge sundae was a dribble of Cottees chocolate syrup on a single scoop of Streets vanilla ice cream. Ummm, sorry Mum….not even close. So guys, let’s do this for real!. Hot fudge sauce is another one of those things you never thought you could make and when you do, find it only takes you about 20 minutes flat. No preservatives, no additives, just pure indulgence through and through 🙂
Basic Hot Fudge Sauce (adapted from the Brown eyed Baker)
2/3 cup heavy cream
2/3 cup Golden Syrup
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
170g 35%couverture chopped, divided in half
30g unsalted butter
1 teaspoon vanilla extract
1. In a saucepan over medium heat, bring the cream, syrup, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.
2. Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth.
3. Pour half of the sauce into a clean jar or into a pouring jug for those who are chocolate purists.
But for those who are dedicated to Bliss-ing it up; Keep reading 🙂 I won’t bore you with too many details, just suffice to say I was at Vic Market, killing some time and enjoying the company of my best bud, hubby and foodie companion, when I spied blood oranges…
1. Stir in the grated zest of one blood orange into the remaining half of the chocolate sauce.
2. Squeeze in approximately 1 tablespoon of blood orange juice. Stir well.
3. Pour into a clean jar or into a pouring jug for those that like things just a touch more interesting!
To serve a Blissed up Hot Fudge Sundae;
I have no illusions about my ability to present food in any manner other than rudimental. I have even wondered whether there are talented people out there, who I could pay to teach me! There were 2 main reasons why it took a week for me to post this blog, even after I had made the sauce. First, because I didn’t have the time to write it, but secondly, because I seriously didn’t know how to put it together, so that would be something that my dear readers might want to look at and maybe even want to eat! So, here we go guys, and honestly I couldn’t even get a decent photo out of it. If you have a better photo of your attempt at a Bliss Sundae, please post it on my FB page for me to drool over!
1. Cut 3 thin slices of blood orange and place into the base of a shallow dessert bowl. I used a Japanese rice bowl, I just love them for desserts!
2. Place a generous single scoop of any ice cream of your choice on top of the fruit slices.
3. Drizzle with as much or as little sauce as you wish.
4. I stuck in a couple of chocolate dipped Pocky sticks for a little bit of crunch.