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HOT FUDGE SUNDAES
This and the chocolate ganache (below) can both be made ahead. Use good ice cream: vanilla, chocolate, caramel, strawberry, butterscotch or coffee work well. Chocolate discs are sold in the gourmet chocolate section of supermarkets.
12 scoops good-quality ice cream
Chocolate Ganache (recipe follows)
Butterscotch Sauce (recipe follows)
Lightly sweetened whipped cream
1/2 cup lightly salted dry-roast peanuts, coarsely chopped
4 whole maraschino cherries, stems intact
4 small chocolate discs or other chocolate shape decorations
4 long cigarette cookies
At least an hour ahead, place 4 glass sundae dishes or shallow bowls in freezer to chill.
To assemble sundaes, warm chocolate ganache and butterscotch sauce.
Remove dishes from freezer, place 3 scoops ice cream in each. Spoon generous amount of ganache and butterscotch sauce on top. Add dollop of whipped cream; sprinkle with chopped peanuts. Top each sundae with cherry and chocolate disc. Place cookie in one side of dish. Serve with long spoons.
Makes 4 large sundaes.
CHOCOLATE GANACHE
Makes about 1/2 cup
1/2 cup 35 per cent (whipping) cream
4 oz (125 g) bittersweet or semisweet chocolate, finely chopped
Pour cream into small saucepan; place over medium heat. Bring to boil; immediately remove from heat.
Meanwhile, place chocolate in medium bowl. Pour hot cream over chocolate; stir until smooth. Use immediately or cover and chill. May be made up to 4 days ahead.
(Ganache can be gently warmed in small amounts in microwave on Medium or in top of double boiler, uncovered, over barely simmering water. Stir frequently with either method.)
BUTTERSCOTCH SAUCE
Makes about 2 cups
1 cup dark brown sugar
1 cup dark corn syrup
1 cup whipping cream
2 tbsp butter, in small pieces
1 tsp vanilla extract
Pinch salt
Combine sugar, corn syrup and cream in small saucepan. Bring to boil, reduce heat, simmer 4 minutes.
Remove from heat, stir in butter, vanilla, salt. Cool, cover, refrigerate. Warm in microwave in small increments on Medium or in double boiler, uncovered.
Source: Regan Daley; The Toronto Star, September 20, 2000
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