Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Walnut pieces

  2. 2 oz 56g High-quality bittersweet chocolate - broken into pieces

  3. 2 tablespoons 30ml Unsalted butter

  4. 1 tablespoon 15ml Sugar

  5. 3 tablespoons 45ml Milk

  6. 1/4 teaspoon 1 1/3ml Baking powder

  7. 1 teaspoon 5ml Vanilla extract

  8. 4 Coffee gelato - (1/2 cup per serving)

  9. 1/4 cup 36g / 1 1/3oz Coarsely-chopped white chocolate

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast them until fragrant, 5 to 6 minutes. Do not let them brown. Cool. (Can be done ahead and frozen. Return to room temperature before using.) Place the chocolate, butter, sugar and milk in a microwave-safe dish that holds 3 cups. Cook on 10% power for 1 minute stirring once after 30 seconds. Stir until smooth. Stir in the baking powder and vanilla. (This can be made a week ahead and refrigerated or frozen up to 1 month. Let it come to room temperature before reheating.) Place 2 scoops of gelato into each of 2 shallow dessert plates. Spoon the hot sauce over, dividing evenly. Sprinkle 2 tablespoons each of white chocolate and walnuts over both sundaes. Serve immediately. This recipe yields 2 servings. Each serving: 766 calories; 176 mg sodium; 79 mg cholesterol; 51 grams fat; 26 grams saturated fat; 78 grams carbohydrates; 10 grams protein; 5.50 grams fiber.


Send feedback