Name: Black-and-White Sundaes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/3 cup Easiest Marshmallow Sauce, recipe follows; 1/3 cup Cool Chocolate Sauce, or store-bought chocolate sauce, recipe follows; 1 pint chocolate ice cream; 1 pint vanilla ice cream; Slightly sweetened whipped cream; 1 (12-ounce) package semisweet chocolate chips or 12 ounces bittersweet or semisweet chocolate, finely chopped; 1/2 cup heavy cream; Pinch salt; 1 (7 1/2-ounce) jar marshmallow cream

Directions

Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other. Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce. Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.
Add a dollop of the whipped cream to each scoop and serve immediately.

Cool Chocolate Sauce:

Yield: 2 cups

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.
Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months. Shake well before serving chilled, or gently reheat before serving.

Easiest Marshmallow Sauce:

Yield: 1 1/3 cups

With a rubber spatula, scrape the marshmallow cream into a bowl. Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard. Add the liquid to the bowl and whisk until smooth. Thin the sauce with 1 to 2 tablespoons water if necessary. Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months. Serve at room temperature.