Peanut Butter Hot Fudge Sundae
Inspired by techniques from NYT Cooking.
A classic American sundae with a rich, luscious warm chocolate and peanut butter sauce. Topped with whipped cream, peanuts and a cherry.
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Method
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Equipment
- medium saucepan
- whisk
- hand mixer or whisk
- 8 sundae glasses
- ice-cream scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 651 kcal |
| Protein | 11 g |
| Carbohydrate | 45.9 g |
| of which sugars | 38 g |
| of which free sugars | 33.6 g |
| Fat | 49.7 g |
| of which saturates | 25.8 g |
| Fibre | 3.5 g |
| Salt | 0.56 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sauce
- 135 g light brown sugar
- 20 g Dutch-process cocoa powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 360 ml double cream
- 50 g dark chocolate (not chips), finely chopped
- 135 g smooth peanut butter (not the natural kind)
To serve
- 1 l vanilla or chocolate ice cream
- 240 ml double cream, whipped
- 60 g salted peanuts, chopped
- 8 cocktail cherries
- 1
Whisk. Whisk 133 g light brown sugar, 20 g Dutch-process cocoa powder and ¼ tsp fine salt together in a medium saucepan until lump-free.
- 2
Cream. Whilst whisking, slowly stream in 360 ml double cream. Bring to a simmer over medium heat, stirring gently, until the sugar has melted, about 3 min.
- 3
Chocolate. Off the heat, whisk in 50 g finely chopped dark chocolate until completely smooth.
- 4
Peanut. Whisk in 135 g smooth peanut butter until the sauce is smooth and well combined, then cool slightly.
- 5
Assemble. Spoon a little of the warm sauce into a sundae glass, then add a generous scoop of vanilla or chocolate ice cream.
- 6
Sauce. Pour more of the warm sauce over the ice cream.
- 7
Top. Add a dollop of whipped cream, scatter with some of the 60 g chopped salted peanuts and crown with a cocktail cherry.
Storage
The sauce keeps in an airtight container in the fridge for up to 1 week; reheat gently to serve.
