Hot Fudge Sundaes

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Classic Cravings

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
7 min
Level:
Easy
Yield:
4 servings

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Times:

Prep: 15 min
Inactive Prep: --
Cook: 7 min
Total:: 22 min

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Ingredients

8 ounces bittersweet chocolate chopped (you can use morsel if you don't want to chop chocolate)
1/2 cup very strong black coffee
3 tablespoons salted butter, cut into pieces
4 tablespoons (three turns around the pan) heavy cream
1/2 teaspoon cinnamon
1 pint chocolate ice cream
Suggested garnishes: chopped peanuts, whipped cream, maraschino cherries

Directions

In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon.

Scoop ice cream into serving dishes top with sauce and toppings of you choice

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Comments & Reviews

recipe Hot Fudge Sundaes
Anonymous 12-01-2007
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very aussem recipe
Rated: 5 stars out of 5

hi racheal your recipe waws the best i have ever had i was just delited by it well thanks for listening ... luv, hunter hallRead more
recipe Hot Fudge Sundaes
SHERI federal way, WA 04-05-2006
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Gritty
Rated: 1 stars out of 5

The chocolate sauce was gritty, not smooth and chewy like hot fudge.
recipe Hot Fudge Sundaes
Anonymous 05-23-2004
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Rated: 5 stars out of 5
recipe Hot Fudge Sundaes
MICHELLE Vicksburg, MS 05-23-2004
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Scrumdiddlyumpshus
Rated: 5 stars out of 5

I made this hot fudge topping for my very picky boyfriend. He ended up eating two sundaes that day (imagine my surprise). I... put left overs in a coffee cup in the fridge. Now when I make a sundae (made for my mom and dad) I just pop it in the microwave for about 30 seconds and then pour over the ice cream. I've used it with graham crackers crumbled over vanilla ice cream, whipped cream, and sprinkles. My honey only had vanilla icecream, fudge, and whipped cream. Absolutely great and wonderful. Everyone has been impressed with it. I won't be buying any from the store anymore, and I threw out my old recipe for it :) Thanks again, Rachel, for another wonderful recipe.Read more