Festive Hot Fudge Sundae Recipe

Sweet and indulgent, these sundaes are made with Fortnum’s Chocolate Pearl Biscuits, Caramelised Nuts, and Descent into Darkness Chocolate.

What you'll need

MAKES 4

For the hot fudge sauce

1. 250ml double cream

2. 2 x tablespoons unsalted butter

3. 40g soft light brown sugar

4. 75g honey

5. 1/4 teaspoon fine sea salt

6. 1 x bar (75g) Fortnum's Descent into Darkness Chocolate, broken into chunks

7. 1 x tablespoon cocoa

To serve

1. 200ml double cream

2. 30g icing sugar

3. 8 x Fortnum's Piccadilly Chocolate Pearl Biscuits

4. Vanilla ice cream

5. Handful of Fortnum's Maple Caramelised Pecans, chopped

6. 4 x maraschino or glacé cherries (optional)

What to do

1. In a medium saucepan, combine the cream, butter, sugar, honey, and salt. Bring to a simmer over medium-low heat and cook for 45 seconds. Add the chocolate chunks and whisk until melted. Remove from the heat, add the cocoa powder, and whisk until smooth and lump-free. 

2. Return the pan to low heat and simmer the sauce, whisking constantly for about 20 seconds until glossy. Set aside. (If you need to reheat the sauce, warm it over low heat, stirring constantly and taking care not to let it boil.)

3. Place the double cream and icing sugar in a medium bowl, then whisk to soft peaks.

4. Scoop 2 – 3 balls of ice cream into each of the 4 serving glasses or dishes. Break up some of the Chocolate Pearl Biscuits and scatter them around the ice cream. Drizzle with the hot fudge sauce, add a dollop of whipped cream, and sprinkle over the chopped nuts. 

5. Garnish each sundae with a cherry, if desired, and serve immediately.

Inspiration

Shortcrust Cheese Stars Recipe

Cranberry Sausage Rolls Recipe