Maybe this is not acceptable use in terms of posting but I just had to. I have a very old recipe for a hot fudge sauce that hardens when it hits the cold of ice cream. How old is that recipe? Can you believe Before Food Blogging (you mean there were recipes BFB?) or even…oh my…BEFORE the Internet (well, as we know it with pretty pictures and all)? Yes, and it’s a recipe I love to share with friends and family mostly through the making of a very simple sundae; little is needed beyond ice cream and this sauce.
So what’s not acceptable about that? Well, it was just last year that I finally revised what was a text only recipe on this site and did that post with a photo to better share it with readers. I suppose that instead of posting the same recipe with a twist that I could just go back to that older post and include some revisions but I couldn’t do that…if you knew the difference you wouldn’t want me to do that!
What’s the big deal then? One word. Espresso. I think Espresso could actually be categorized as ‘a magical powder that when added to chocolate becomes an elixer of the Gods‘ and this sauce is the perfect example of marrying the smokey, bitter and rich components of coffee and chocolate. Even if added in very small amounts, there is something about any type of coffee the brings a more intense flavor to chocolate because they are so compatible, but added in enough quantity to actually discern that taste, well, it’s one of my favorites and I’m just a bit verklempt that I never considered this before!
Granted, I also added some toasted walnuts instead of pecans as stated in the original recipe and I should have known that would up the ante for me too. Over the past couple of years I’ve become so enamored with walnuts in a new way and that newness is due completely and without question to my small, countertop toaster oven. If you are not in the habit of toasting nuts that you add to foods, then you must start now! The difference is remarkable and now without toasting they have an almost raw taste; with walnuts in particular that difference has completely changed how much I love them.
It seems that summer is making it’s presence known much sooner all over the country so while I would normally not have served this to friends until June, we enjoyed this simple but decadent sundae on the patio this past weekend. It’s already summer where you are too, right?
- ½ cup butter
- 2 cups milk chocolate chips
- ⅓ cup evaporated milk
- 1 cup chopped and toasted walnuts
- 1 Tbsp Espresso powder
- Strawberries and whipped cream for garnish
- Combine butter, chocolate chips and evaporated milk in the top of a double boiler over simmering water.
- Cook and stir until melted and smooth.
- Remove from heat and fold in the espresso powder and the chopped nuts.
- Scoop ice cream into bowl and dollop chocolate sauce over ice cream.
- Top with whipped cream and garnish with a strawberry.
{ 29 comments… read them below or add one }
I wish you had a way to save recipes on your site….I love your recipes.
I’m working on it Mari…will soon!
it looks so easy and delicious, perfect dessert
beti Most Recent Post: Nutella Kisses
That’s what I love…nothing wrong with easy when the end result is wonderful! I have friends who use semi-sweet chips too so you can always make it with your own preferences too.
I love everything about this! I hated walnuts as a kid and now I can’t get enough of them. I bake with them, eat them candied and use them in lots of savory dishes. I could also go on and on about my love of espresso and chocolate together.
Miss @ Miss in the Kitchen Most Recent Post: Chocolate Cheesecake with Cinnamon Whipped Cream
I am so the same way! I would buy them and always pass them over for pecans. Now unfortunately the pecans are not happy with me but I’m sure my love will and I’ll soon have room in my heart for both. Maybe.
Oh my gosh…I am just drooling over this sundae! Your photos are so enticing. Chocolate, espresso and walnuts are a heavenly combination! Sadly, I can’t remember the last time I indulged in a sundae…I think the time has arrived.
I hope you will indulge Hannah; we all need those moments and this one is worth it, trust me. :)
I need this. I’m right there with you on espresso powder. It’s an invaluable ingredient in the kitchen. I find myself reaching for it all the time! As far as the right time of year for this? It’s always the right time for ice cream sundaes. Always.
Elle Most Recent Post: Mom’s Slow Cooked Boston Baked Beans
Funny…I’ve never once used it to make a cup of espresso…I have a little stovetop thing for that; it’s there to go into sweet and savory things alike (love in bbq sauce too!).
Yes, of course it has been warm weather here for several weeks already, making this sundae the perfect treat for late afternoon or after dinner. And I totally agree with the value of toasting nuts – it brings out a completely different flavor from the “raw” state.
I also have lots of BFB recipes :-) I think I’ll go dig out my old recipe box full of hand written cards and make something from there for lunch!
Lana @ Never Enough Thyme Most Recent Post: Spring Salad with Strawberries and Sweet Balsamic Dressing
It is indulgent but it’s your time off. Indulge!
“‘a magical powder that when added to chocolate becomes an elixer of the Gods” – love that. This makes me want to run and get some ice cream!
Sylvie @ Gourmande in the Kitchen Most Recent Post: Gluten Free and Grain Free Chocolate Granola | Chocolate for Breakfast
That little jar of espresso powder is simply magic if you ask me. It used to be harder to find so I would buy 4 bottles at a time from Whole Foods but I’m happy to report that my pleas for both espresso powder and mascarpone cheese have not fallen on deaf ears and my regular grocer now carries those favorites…which means I am not alone!
You had me at Espresso and then Fudge Sauce…. Absolutely swoon worthy!!!
Espresso and chocolate do belong together…dreamy combination and I would love a bowl of ice-cream with this delicious sauce right now for lunch;)
Ummmmm….heck ya!!! You know I am not a chocolate lover….but seriously who doesn’t like chocolate sauce over ice cream….I promise “I DO!” BUT you just made it that much better by adding espresso!!! YUM! Hugs,Terra
Terra Most Recent Post: Strawberry Banana Quinoa Bran Muffins
Hi Barb!!
I couldn’t agree with you more about the magic of espresso and chocolate – homemade chocolate sauce is SO much better than anything you can buy at the store and totally elevates the sundae to something worthy of company! Can’t wait to make your version!!
Nancy@acommunaltable Most Recent Post: Almond Butter, Chocolate and Coconut Cookies and Kitchenaid
I love a good, simple ice cream sundae. This hot fudge sauce sounds amazing! I love coffee and chocolate together so very much and the toasted walnuts just seal the deal. I want this right now! I just finished my supper and this would be just the finishing touch to my evening.
Oh I love a good hot fudge sundae… adding the espresso makes it all grown up!
The perfect combination! Hot fudge sundae with just about any kind of ice cream is the best, will be making this very soon. Working on some ice cream this week.
Suzanne Most Recent Post: Maple, Ginger Glazed Rib Eye Steak With Maple Caramelized Onions
I want to dig in right now! Give me a spoon!
Yummy! That’s what I’d call delicious! Mmmm… I want it now:)
Julie Most Recent Post: dental crown cost
You had me at espresso! This is just divine!
“Happy Cooking”
Karriann Most Recent Post: The Raw Milk Debate
One of the first things I fell in love in the U.S. was hot fudge sauce. And the combination of coffee and chocolate is always a winner in my household (even my girls love the slight bitterness of espresso in sauces and cakes).
And as for your comment on my blog, I agree with Dutch/Deutch – one of the first things I learned when I tried to figure out where it came from:)
I hope you have a great week!
Lana Most Recent Post: A Real Happy Meal
Chocolate and espresso just go together. I love the sound of this sauce!
Cassie Most Recent Post: Milk Bar Mondays – Cinnamon Bun Pie
I’ve been toasting all my nuts I bake with since using your recipe for the Pecan Balls. I also love a chocolate sauce that hardens when it coats the ice cream and no doubt the espresso powder adds a lovely boost of flavour. Do you know how long this sauce will keep?
When I was a little girl in Houston I always loved going to Kip’s Big Boy and having one of their hot fudge sundaes. They knew how to do it with the hot fudge in a little pot on the side of the plate so it wouldn’t go all hard and cold before you got to it. Your photo reminds me of those wonderful little dishes of deliciousness. The only thing missing in theirs was a little espresso powder. I don’t know of a better combination that chocolate and coffee.
It looks and sounds so sinful! A great sauce.
Cheers,
Rosa