Sundae(y) Afternooon, Hot Fudge Sauce Recipe.

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 🙂

Mmmm, smooth, silky, hot fudge sauce :)
Mmmm, smooth, silky, hot fudge sauce 🙂

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…

Adding a little interest with tart, seasonal blood oranges, picked up on my wanderings...
Adding a little interest with tart, seasonal blood oranges, picked up on my wanderings…

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.

Looks lickable?  Looks good to me! I am definitely no food stylist, so if you have a better photo of your attempts at a Bliss-ed up Hot Fudge Sundae, please post it to my FB page so I can drool over it!
Looks lickable? Looks good to me!
I am definitely no food stylist, so if you have a better photo of your attempts at a Bliss-ed up Hot Fudge Sundae, please post it to my FB page so I can drool over it!

Bliss-ful, Blood orange, Birthday Brulee

Bliss turns 2 this month. Yep, just like that my baby is walking on her own! :O

hmmm, I only put 1 candle on ‘coz I thought it looked better?! Questioning my judgement now, since it is for a 2nd birthday…
The first few fruit from my Mum’s blood orange tree. She’s had it for a while! They live up to their finnicky reputation

I just can’t thank my friends and family enough for supporting me in my endeavours with Bliss while I have tried to find my feet. And, now I find, I have come to a point where I have had to make some decisions as to which direction I want to take this little business, which has come so far. During the time that I was most involved in my pondering and constant perusal of cooking shows, cake blogs, and other cake-y Facebook pages, my inspiration arrived in a little delivery of first fruits, from my Mum’s blood orange tree.

I first came across blood oranges while I was living in China and was immediately taken by their unique bloody looking flesh and aromatic, tart flavour. They have been described as having a flavour that is between an orange and a raspberry. Expect a smaller, thinner skinned fruit, with a tartness that you do not normally get with a navel orange. There is some question as to whether the fruit originated in China, however it is Sicily that boasts a long history of cultivating the blood orange and using the gorgeous flavour in anything from salads to soft drinks . These finicky fruit trees require scorching daytime heat and frigid night-time temperatures during Autumn to push the naturally produced redness in the fruit, to higher levels within the flesh and sometimes within the skin.

And so, it was these little fruits that put me on the path of remembering what I said after my first Christmas of baking under the Bliss banner. I love creating, I love sharing, and I love fresh, seasonal produce.

Only a little hint of red in these babies, the real deal are much more likely to attract Dracula!

Of course, I will keep baking indulgent chocolate cakes for my gorgeous customers! However my time is limited, my resources sparse and as much as I love the idea of going retail with my cakes it is not really the road for me, without a capable partner. So, what I can do, and would love to do more of, is to keep putting together Bliss-ful recipes, of wonderful cakes and desserts (mostly chocolate based!) that I can share with everyone. What do you think? Would you like to hear more about how my brain works and try my ideas out at home?

I really hope so?! And, that is why I am posting a first recipe with this path in mind. Please feel free to share and comment, I love a good chat! If you do share my recipe, I would only request that you please give my blog recognition.

I hope you enjoy this impressive, Bliss-ful, Blood orange, Birthday Brulee!!

*Bake the custard the night before you are serving it, to allow it to cool thoroughly in the fridge and reduce stress!!

Blood Orange Brulee

6 large egg yolks

1 cup castor sugar

1 vanilla pod (or 1 tsp vanilla bean paste)

600ml cream

Finely grated zest of 1 blood orange

Roughly chopped flesh of 1 blood orange

Slices of blood orange for garnish

3-4 tablespoons brown sugar


150ml whipping cream

2 tsp castor sugar

1/2 tsp vanilla extract

Block of good quality dark chocolate

Toffee walnuts (see previous blog for recipe ‘Toffee anything is Bliss”)

Preheat oven to 150C.

Place egg yolks into a 1.65l Pyrex dish (actually, any oven proof dish will do, you just don’t want it too large as the custard will sit too low)

Whisk in the sugar until well combined.

Split vanilla pod and place into a pot with the cream ( or just add a teaspoon of vanilla seed paste to the cream), and heat until nearly boiling. Take out pod and scrape seeds back into the cream. Add grated orange zest.

Pour heated cream slowly into the egg yolk mixture while stirring constantly.

Drop roughly chopped orange pieces evenly around the bowl, into the custard mixture.

Place bowl into a roasting pan. Fill roasting pan with boiling water, until water reaches half way up the oven proof bowl.

Place tray into oven and bake for approximately 40 minutes. Custard should still be wobbly when you take it out of the oven however, it should not shake as if the centre is still completely liquid. Allow to cool.

Refrigerate custard for at least 4 hrs, or leave it over night and get a good nights rest!

Place slices of blood orange on top of the brulee in your own creative pattern or just put 3 slices in the centre, like I did.

Sprinkle brown sugar over the top of the custard and the oranges. Preferably use a brulee torch to melt the sugar and let it caramelize, otherwise put bowl under the grill for approx 2 minutes and allow the top of your custard to brown. ( I have never had much luck with this method, so don’t really recommend it).

Pop it back into the fridge for about an hour to make sure the brulee has hardened.

Looks good enough to eat! Serve as is, with some fresh fruit on the side. If you want it to look extra sexy, keep on reading…

I would be happy to serve this as is, for a family dinner however if you want it to look extra sexy, keep going!

Whip cream with sugar and vanilla extract until it holds soft peaks.

Drag a sharp, cooks knife across the back of a block of good quality dark chocolate to produce some chocolate curls.

Pipe cream around the edges of the bowl in over sized rosettes. Place toffee walnuts and chocolate curls alternately on top of the cream rosettes.

oh yeah…