NAUGHTY CHOCOLATE SUNDAE
An easy or hard as-you-like sundae perfect for making your friends go 'wow' at your dinner parties!
Provided by imabadpixie
Time 10m
Yield Makes Portions
Number Of Ingredients 10
Steps:
- To Make the Sauce: Melt the chocolate with the butter (you can do this in the mircowave) until there are no lumps. Remember to stir this while heating.
- Once melted, leave to cool for 5 minutes and then swirl in the cream. If mixture curdles- add more cream. Sift in the icing sugar and stir.
- When ready to use- put this mixture into a pan and add the syrup. Heat this and stir until the sauce is pourable and add to the sundae (below).
- Sundae: Put the ingredients into large wine glasses or sundae bowls, varying different layers in. Fill to the top.
- Pour the warm sauce over the top and spinkle afew biscuit crumbs on top. Serve warm.
SUNDAE CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Combine the butter and unsweetened chocolate in a large microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then whisk in the granulated sugar and eggs until smooth. Add the flour, baking powder, baking soda and salt; whisk until just combined. Add the milk and whisk until smooth, then stir in the banana and peanuts.
- Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Beat the butter, confectioners¿ sugar and salt in a large bowl with a mixer on medium speed until combined. Add the vanilla and milk; increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the crushed sugar cones and beat 1 more minute. Transfer to a piping bag fitted with a large star tip. Arrange the cupcakes on a baking sheet; pipe tall swirls of frosting onto the cupcakes. Refrigerate until the frosting is firm, about 20 minutes.
- Meanwhile, make the chocolate shell: Combine the semisweet chocolate and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then pour into a short wide drinking glass for dunking the cupcakes. One at a time, turn each cupcake upside down and dunk the frosting in the melted chocolate; rotate to coat and let the excess drip off. Return to the baking sheet and decorate with sprinkles while the chocolate is still wet. Refrigerate until set, at least 30 minutes or overnight.
CHOCOLATE MARSHMALLOW SUNDAE
Steps:
- Scoop ice cream and pour on the fluff, fudge sauce and nuts/berries, if used.
MEXICAN CHOCOLATE SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 4 sundaes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
- In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
- Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
- Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
- Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)
SANDY'S SUNDAE
Steps:
- For the mocha chocolate sauce: In a medium saucepot, heat the cream, coffee and corn syrup over low heat. Once hot, whisk in the chocolate and vanilla. Let simmer for 5 minutes.
- For the dulce de leche sauce: In a small saucepot, whisk together the dulce de leche, heavy cream and spiced rum. Heat over low heat until hot.
- To assemble the sundae: Pour about 2 tablespoon each of the mocha chocolate and dulce de leche sauces in the bottom of a sundae glass. Top with the coffee ice cream, vanilla ice cream and finally the chocolate ice cream. Drizzle with more of the sauces. Top with the whipped cream, garnish with the chocolate-covered pretzels, brittle and just a little drizzle of each of the sauces. Top with the chocolate-covered cherry and sprinkle with the edible gold sprinkles or glitter. Serve immediately.
CHOCOLATE MONKEY
A chocolate martini with a banana twist!
Provided by Tara G.
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine the vodka, creme de cacao, banana liqueur in a shaker with ice. Shake, and strain into a martini glass.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 14.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 9.1 mg, Sugar 13.3 g
CLASSIC HOT FUDGE SUNDAE
There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
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.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams
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