Chocolate Sauce Grasshopper Sundaes Recipes

GRASSHOPPER SUNDAES

Steps:

• Divide cookies and ice cream among 4 serving dishes.
• Drizzle with chocolate sauce; garnish with fresh mint. Serve immediately.

CHOCOLATE AND VANILLA SUNDAES

Steps:

• For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
• To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES

Steps:

• For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
• For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
• To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.

NAUGHTY CHOCOLATE SUNDAE

Steps:

• To Make the Sauce: Melt the chocolate with the butter (you can do this in the mircowave) until there are no lumps. Remember to stir this while heating.
• Once melted, leave to cool for 5 minutes and then swirl in the cream. If mixture curdles- add more cream. Sift in the icing sugar and stir.
• When ready to use- put this mixture into a pan and add the syrup. Heat this and stir until the sauce is pourable and add to the sundae (below).
• Sundae: Put the ingredients into large wine glasses or sundae bowls, varying different layers in. Fill to the top.
• Pour the warm sauce over the top and spinkle afew biscuit crumbs on top. Serve warm.

BROWNIE SUNDAES

Steps:

• In a large saucepan, combine the chocolate chips, milk and brown sugar. Cook and stir over medium heat for 5 minutes or until chocolate is melted and sugar is dissolved. Remove from the heat; stir in butter and vanilla until smooth. , Spoon about 2 tablespoons warm chocolate sauce onto each dessert plate. Top with a brownie and a scoop of ice cream. Drizzle with additional chocolate sauce if desired. Sprinkle with pecans.

ROCKY ROAD SUNDAES

Steps:

• For sauce:
• Stir first 5 ingredients in heavy medium saucepan over medium-low heat until smooth. Whisk yolk in medium bowl. Gradually whisk half of chocolate mixture into yolk. Return to same pan. Stir until sauce registers 140°F and maintains temperature for 3 minutes, about 6 minutes total. Transfer to bowl. (Can be made 3 days ahead. Cover; chill. Rewarm over low heat before serving.)
• For ice cream:
• Whisk yolks in bowl. Bring cream, milk, sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk cream mixture into yolks; return to pan. Stir over medium heat until custard thickens enough to coat spoon, about 2 minutes (do not boil). Remove from heat. Add chocolate; whisk to melt. Mix in coconut milk. Cool 1 hour.
• Process custard in ice cream maker according to manufacturer's instructions. Cover; freeze overnight.
• For marshmallows:
• Place 1/3 cup water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 25 minutes, pushing any opaque gelatin under surface to hydrate. Sprinkle half of coconut in 8x8x2-inch pan.
• Stir sugar, corn syrup, and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves, brushing down sides of pan often with wet pastry brush. Attach candy thermometer to side of pan. Increase heat to high. Boil without stirring until thermometer registers 238°F, about 4 1/2 minutes. Remove from heat. Add gelatin; stir until dissolved. Transfer to bowl of heavy-duty mixer. Beat on high speed 4 minutes to cool slightly. Add cornstarch and vanilla. Beat 30 seconds. Fold in almonds and chocolate. Spoon into prepared pan; spread evenly. Sprinkle remaining coconut over. Cool. (Can be made 3 days ahead. Cover with foil; store at room temperature.) Cut into 25 squares.
• Scoop ice cream into dishes. Top ice cream with fudge sauce, whipped cream, and marshmallows.
• *Available at Indian and Latin American markets and many supermarkets.

CHOCOLATE MARSHMALLOW SUNDAES

Steps:

• In a large bowl, beat cream, milk, chocolate syrup and vanilla until soft peaks form. Transfer to a 9-in. square pan. Cover and freeze for at least 4 hours., In each of 12 dessert dishes, place 3 tablespoons frozen mixture and 1 tablespoon marshmallow creme; repeat layers. Top each with 2 teaspoons syrup, scant tablespoon whipped cream, 1 teaspoon almonds and cherry. Serve immediately.

EASY HOMEMADE CHOCOLATE SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

CHOCOLATE-SAUCE GRASSHOPPER SUNDAES

Steps:

• Divide the cookies and ice cream among 4 serving dishes.
• Dividing evenly, drizzle with the chocolate sauce; garnish with mint. Serve immediately.