The husband has been craving after a chocolate sundae for a while now, so when I asked what I should make for a Dessert for Two post, the answer was pretty obvious. And it wasn’t just any chocolate sundae he was after, it had to be the proper chocolate sundae with soft serve, chocolate sauce all over, nuts on top and a wafer sticking out, as well as being mint flavour.
I’ve never been a huge fan of a chocolate sundae, I find it has a little too much going on, very old-fashioned and too sweet for even me to want to eat. But it definitely has the right mix of ingredients to zing it up a notch. So with a clear brief of what is envisaged by the husband, and the determination of making a sundae that I will actually enjoy, I set forth to create this ice-cream and chocolate masterpiece.
So, the first hurdle was the blatantly obvious – where to get soft serve from? My husband loves soft serve (and to be honest so do I), and because having our own soft serve machine in the house would be LETHAL, I had to think of something else. I came across some gelato in our local supermarket (new Weis’ Vanilla Bean Gelato I am sorry for the shameless advertisement here, but it was ahhh-mazing, and the only ice-cream I will ever buy again), which I found to be a lot softer and smoother than regular ice-cream. After leaving it out of the freezer for about an hour it was nice and soft, and tasted nearly exactly the same as soft serve (and it was with superhuman strength that I had to put the spoon down before I finished off the whole tub before even starting the dessert)!
The glasses I used were quite deep, and I needed something on top to give the dessert a bit of height and absolutely did not want to go down the whipped-cream-on-top road. So I decided that is was as good a time as any for me to have my first go at spinning sugar to pile a lovely high nest of delicate strands of spun sugar on top of the ice-cream. I have always found spinning sugar to be so daunting, but it really is quite simple. Leaves an enormous mess though, so if you are doing it in the kitchen be sure to lay down some newspaper on the floor and the bench (I did mine outside).
I wouldn’t say that it was the quickest dessert ever, but if you’re after a treat and don’t mind the extra little steps in getting there I would highly recommend making a sundae and putting your own spin and flavour on it.
Chopped chocolate (I used Nestlé’s Peppermint Crisp)
Chopped nuts (I used hazelnuts)
Assemble all the of the above in which ever fashion you prefer!
As previously stated, I used the phenomenally good tasting Weis’ Gelato. It was originally vanilla bean flavoured, but seeing as this needed to be a tad more minty, I added about two drops of green food colouring gel, two drops of Mint Chocolate Chip flavouring and a handful of chopped dark chocolate to turn it into a mint flavoured ice-cream.
(adapted from Taste)
1 egg white
2tbs castor sugar
20g butter, melted
20g chocolate, melted
- Preheat your oven to 180°C.
- Beat the egg white and caster sugar until soft peaks form.
- Fold in the flour, melted butter and melted chocolate.
- Spoon the mixture in rectangular shapes onto a greased oven tray.
- Bake for only 5 minutes and remove from the oven. While the wavers are still hot you can cut the edges off into equal sized wafers.
- It is quite a soft waver, but super easy and quick to put together.
200g caster sugar
- Stir together the sugar and water over a medium-high heat until the sugar is dissolved.
- Leave the sugar syrup to boil until it reaches the hard-crack stage (if you have a candy thermometer – 150°C, if not leave it until the sugar just starts turning brown)
- Take the saucepan off the heat and submerge the bottom of the pan in cold water.
- To make the spun sugar simply place three pots next to each other with their handles facing outwards (as you need something to ‘suspend’ the sugar strands on).
- Dip a fork in the sugar syrup and then rapidly flick the sugar syrup back and forth over the pot handles to form very thin strands.
- Once you have as much as you need, gather the spun sugar together and form into whatever shape you want. (Work really quickly here, as the heat from your hands will start melting the sugar strands).
- (For step by step photos and instructions you can go here).
100g chocolate (I used Lindt Mint Intense Chocolate)
1 tbs milk
Melt the chocolate and add the milk to make it a runny chocolate sauce that won’t harden up once it comes into contact with the cold ice-cream (unless you love your chocolate to go hard and crispy on top of the ice-cream, in which case omit the milk and simply drizzle melted chocolate over the ice-cream).
…be fearless, and have fun!