Toblerone Sundae Sauce Recipes

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.

Steps:

• Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat.
• Bring to a boil and boil for 7 minutes.
• Remove from heat; stir in vanilla.
• Carefully pour hot mixture into a blender and blend for 2 to 4 minutes.
• Serve immediately or store in refrigerator.

Steps:

• Toblerone chocolate bars are a swiss milk-chocolate bar containing bits of nuts and nougat.
• Chop up Toblerone bars, and place in a four-cup glass measuring cup; pour in cream.
• Microwave, on High, for one minute; stir.
• If chocolate is not completely melted, continue to microwave on High at 5-second intervals, stirring, until melted (the short time bursts are to ensure the sauce doesn't burn).
• Pour over ice cream right away and serve, or refrigerate until needed; you will have to warm it up again, though, if you chill it.

Steps:

• Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
• Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
• Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)
• Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.