Supplies
Chocolate Sauce
- 70 grams dark chocolate, melted
- 40 grams unsalted butter
- 1 teaspoon vanilla
- 150 milliliters double cream
- 50 grams caster sugar
Compote
- 200 grams black frozen cherries
- 150 grams mixed frozen berries
- 2 tablespoons water
- 2 heaped tablespoon soft brown sugar
To Serve
- Vanilla ice cream
- Chocolate ice cream
- 80 grams morello cherries
- Chocolate cake or brownie bites
- Dark chocolate for decorating
- Glace cherries for decorating
Steps
Chocolate Sauce
- Melt the butter in a small pan with the sugar.
- Once the sugar has dissolved, add the cream, vanilla and stir through the melted chocolate.
- Once all well combined, take off the heat and allow to cool.
Compote
- Put all the berries into a large pan on a medium high heat and add the sugar and a little water, all if needed.
- Let the berries cook down, stirring to make sure it isn't sticking.
- When the liquid has thickened and evaporated slightly, take off the heat and allow to chill completely until thick and sticky.
To Serve
- Start layering up the sundae however you like, finish with a glacier cherry and grating over the chocolate.
- Save any chocolate sauce and compote in the fridge for another day.