The ultimate s'more sundae bar
SERVES
6
TO
12
Ingredients
- Cherries
- Marshmallows
- Whipped cream to garnish
- Ice cream (for base)
- 8 yolks
- 1.5 cups confectioners sugar
- 2 tablespoon coffee liqueur
- 2 tablespoons whisky
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup unsalted butter
- 340 grams chocolate (60% or higher)
- 1.5 cups 35 % cream
- 2 tablespoons cocoa
Brownie base:
- 1.7 kilograms bittersweet chocolate, chopped
- 5 teaspoons cocoa powder
- 225 grams unsalted butter, room temperature
- 1-3/4 cup sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup flour sifted
- 1/2 teaspoon salt
Directions
- Beat yolks and confectioners sugar. Add booze/vanilla/salt.
- Melt butter and whisk in cocoa powder until smooth.
- Add chocolate to butter.
- Temper yolk mixture with chocolate mix.
- Whip cream to soft peaks and fold into chocolate.
- Freeze in a plastic container that has a lid for at least three hours.
Brownie base:
- Melt chocolate over double boiler and add cocoa powder.
- Cream together butter and sugar. Continue to mix while adding eggs one at a time. Add vanilla. Mix in flour and salt.
- Fold the warm chocolate mixture into the batter and blend well.
- Line pan with parchment paper and butter and flour. Pour batter into pan and smooth top. Cook for 15-20 minutes at 350F on the barbecue.
Watch The Social Daily at 1pm ET on CTV
