Black Bottom Sundaes

Recipe Categories :  | Desserts |

Ingredients :

• 6 scoops good quality chocolate ice cream
• 6 scoops good quality vanilla ice cream
• 6 tspn coffee liqueur
  Ganache
• 7 oz dark chocolate, broken into pieces
• ¼ pint double cream
  Garnish/Decorations
• 4 marrons glacés
• 1 oz slivered almonds, toasted

  Preparation and Cooking Instructions

1. Start by making the ganache. Melt chocolate . Heat cream in a heavy-based saucepan. As soon as cream approaches boiling point, remove the pan from the heat and add the cream in a slow steady stream to the melted chocolate, whisking constantly until the mixture is completely smooth. Cool, whisking occasionally, then chill until ganache is cold and thick
2. About ½ hour before serving the sundaes, transfer both ice creams to the refrigerator to soften. Using a handheld mixer, whip the ganache until it holds its shape, the color will lighten slightly.
3. Place a scoop of chocolate ice cream in each of six tall sundae glasses. If using the liqueur, drizzle 1 tspn over each portion of chocolate ice cream. Top with vanilla ice cream.
4. Spoon or pipe a generous amount of ganache on top of each sundae, swirling it in the center. Decorate with the marrons glacés and toasted almonds. Serve immediately.