Today’s recipe is really just an idea and an opportunity to showcase our favorite homemade fudge sauce at our house, the recipe for which follows. This particular version of a fudge sundae is presented on little puff pastry “boats”. I cut store bought puff pastry into 4 inch squares, then place extra 1/2 inch strips of puff pastry around the edges and bake until golden brown. This creates a little shell or “boat” to serve your ice cream in, topped with the fudge sauce and in this case, some little pieces of Terry’s Chocolate Orange leftover from my Christmas Stocking. I made these with the kids who enjoyed making them almost as much as eating them.
Using some of my homemade ice cream, I wouldn’t hesitate to serve these even at a dinner party for adults. My recipe for Double Chocolate Ripple Rum Truffle Ice Cream would be a good choice and can be found here:
4 Tbsp Cocoa
1 square unsweetened bakers chocolate
4 tbsp butter
2/3 cup boiling water
2 cups sugar
4 tablespoons corn syrup
2 tsp vanilla extract
In a large saucepan, melt together the butter, chocolate and cocoa until smooth. Add the remaining ingredients and bring to a gentle boil without stirring and continue to cook until the mixture reaches about 225 degrees F on a candy thermometer. Do not go above 235 degrees F or your sauce will probably solidify. Allow the sauce to cool down for about 30 minutes before serving.
This sauce can be kept in an airtight container in the refrigerator for a couple of weeks and warmed in the microwave as needed.
Makes about 2 ½ cups.