Black-And-White Sundaes
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
61
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Heavy Cream1 pinch
SaltDirections:
1
Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other
2
Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce
3
Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce
4
Add a dollop of the whipped cream to each scoop and serve immediately
5
Melt the chocolate with the cream, 6 tablespoons water, and the salt in a heatproof bowl set over a saucepan of simmering water, stirring until smooth
6
Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months
7
Shake well before serving chilled, or gently reheat before serving
8
With a rubber spatula, scrape the marshmallow cream into a bowl
9
Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard
10
Add the liquid to the bowl and whisk until smooth
11
Thin the sauce with 1 to 2 tablespoons water if necessary
12
Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months
13
Serve at room temperature