Salted-Chocolate Hot Fudge Sundaes

1. 1

   ["WORKING AHEAD: You can make the chocolate bits up to 2 weeks ahead; wrap them well and keep them frozen. The hot fudge sauce can also be made up to 2 weeks ahead; keep it in a sealed jar in the refrigerator. You can even scoop the ice cream onto a baking sheet a few hours in advance and keep the balls in the freezer. (I line the sheet with parchment paper or a silicone baking mat.)", "TO MAKE THE BITS: Line a pie plate with plastic wrap. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt and stir to blend, then, using an offset spatula or a table knife, spread the chocolate in the pie pan, making a layer that's 1/8 inch thick (shape doesn't matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When the chocolate is solid, chop it into bite-sized bits. Keep frozen until needed. (You can do this up to 2 weeks in advance.)", "TO MAKE THE SAUCE: Put the chocolate, cream, corn syrup and sugar in a medium saucepan over medium-low heat and cook, stirring constantly, until the chocolate melts and the mixture comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two more, then scrape it into a

2. 2

   heatproof container.Use now or cover and refrigerate until needed. (The sauce will keep for up to 2 weeks in the refrigerator.)", "TO MAKE THE SUNDAES: If necessary, warm the fudge sauce in a double boiler or microwave on low. Foreach sundae, sprinkle some salted-chocolate bits and almonds into the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream and some hot fudge sauce, almonds and bits. Finish with a scoop or two of vanilla ice cream and more fudge sauce, whipped cream, almonds and chocolate bits. Serve immediately."]

* Per serving · 4 servings · Values may vary.

No additional tips available.