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.