Double chocolate sundae with hazelnuts

Double chocolate sundae with hazelnuts

By
From
Dig In!
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
70g roasted hazelnuts
8 scoops Coffee ice cream
60g cocoa nibs

Hot fudge sauce

Quantity Ingredient
250ml pouring cream
20g butter
115g firmly packed brown sugar
1 tablespoon golden syrup
200g dark chocolate, at least 70% cocoa solids, broken into pieces

Method

  1. Preheat the oven to 160°C (or 140°C for a fan-forced oven).
  2. Put the hazelnuts on a baking tray and roast for 8-10 minutes or until aromatic and the skins start to loosen. Transfer the nuts to a clean tea towel and rub the hazelnuts in the towel carefully in your hands to remove most of the skins. Discard the skins and lightly crush the hazelnuts.
  3. For the hot fudge sauce, in a large saucepan over medium heat, put the cream, butter, brown sugar and golden syrup. Let the mixture come to the boil, stirring frequently. Cook for 3-5 minutes until slightly thickened. Add the chocolate, remove the pan from the heat and whisk until melted and smooth. Set aside to cool slightly.
  4. Assemble the sundae by placing layers of ice cream, hot fudge sauce, cocoa nibs and hazelnuts in serving bowls or glasses.
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