Peppermint Hot Fudge Sundaes Recipes

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CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE



Cream Puffs with Ice Cream and Hot Fudge Sauce image

The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for baking sheets
1/4 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
4 large eggs, lightly beaten
1 egg yolk beaten with 1 teaspoon water, for egg wash
2 to 3 pints vanilla ice cream, for serving
Hot Fudge Sauce for Cream Puffs with Ice Cream

Steps:

  • Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
  • Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
  • Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
  • With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
  • Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
  • Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
  • With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
  • Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
  • Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
  • Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.

HOT FUDGE SUNDAE



Hot Fudge Sundae image

You could make a ton of this hot fudge to give as a holiday gift. Or...you could slather it on vanilla ice cream, pile on the whipped cream and pistachios, and top it with a cherry (or two). Either way, happiness ensues.

Provided by Mindy Segal

Categories     dessert

Time 1h

Yield 16 servings

Number Of Ingredients 12

3 cups heavy cream
1 3/4 cups sugar
2 tablespoons corn syrup
4 ounces unsweetened chocolate, in pieces
1 teaspoon kosher salt
1/2 teaspoon flaky sea salt
4 tablespoons unsalted butter, room temperature
2 tablespoons vanilla extract
Vanilla ice cream
Whipped cream
Maraschino cherries, in their juice
Pistachios

Steps:

  • Whisk the cream, sugar, and corn syrup in a large, heavy-bottomed pot set over medium heat until dissolved, 1 minute. Whisk in the chocolate and salts and bring to a boil.
  • Reduce heat and simmer, stirring occasionally to avoid scorching the bottom, 40-45 minutes. Toward the end of the cooking time, the chocolate mixture will begin to separate, with the oil on top of the solids. This is, in fact, what you're looking for. Turn off the heat.
  • With the heat off, add the butter and vanilla to the separated chocolate mixture. Whisk to bring the fudge together, 1-2 minutes. It'll be smooth, silky, and homogeneous. If it's very thick, you can purée it in a food processor, adding water 1 tablespoon at a time, until it's smooth. Makes 4 cups. (Can be stored in the refrigerator up to 6 months. For gift-giving, spoon cooled fudge into Mason jars with tight-fitting lids, and include a reminder to refrigerate.)
  • Sundae assembly: Pour 1 tablespoon cherry juice into the bottom of a sundae glass. Add 2-3 scoops of ice cream, followed by 2-3 tablespoons (or more!) of hot fudge. Stir some cherry juice into the whipped cream and spoon it on top. Finish with pistachios, a drizzle of cherry juice, and two cherries. Serve immediately.

HOT FUDGE-PEPPERMINT SUNDAES



Hot Fudge-Peppermint Sundaes image

Categories     Condiment/Spread     Sauce     Milk/Cream     Chocolate     Dairy     Dessert     Vanilla     Spring     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 12-ounce package semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 pints vanilla ice cream
15 hard red-and-white-striped peppermint candies, crushed

Steps:

  • Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.)
  • Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.

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