Chocolate Sundae Recipe
a sinful chocolate sundae called a Herbie, named after the departed daddy of this flock's leader, Mimi Silbert.
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Ingredients
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Base & Ice Cream
Warm Chocolate Sauce
Crunch & Texture
Toppings & Garnish
Optional Boozy Nod (for adults)
Method
Warm Chocolate Sauce
- 1
Make sauce
Place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, warm the heavy cream over medium heat just until it begins to steam and small bubbles form at the edges (do not boil). Pour the hot cream over the chocolate and let sit 1 minute to soften, then whisk until smooth. Whisk in the butter, corn syrup, vanilla extract and a pinch of salt until glossy. If using the optional dark rum or coffee liqueur, whisk it in now. Keep warm over a very low simmer or transfer to a thermos — you want the sauce pourable but not hot enough to melt the ice cream instantly.
Crunch & Texture
- 2
Prepare crunch
Toast the chopped pecans in a small dry skillet over medium heat, stirring, 2–3 minutes until fragrant and lightly browned. Remove to cool. Crush the chocolate wafer cookies in a bag or with a rolling pin to coarse crumbs. Combine nuts and cookie crumbs in a small bowl and set aside.
Base & Ice Cream
- 3
Assembly & Topping
- 4
Assemble the Herbie
Ladle 2–3 tbsp (about 30–45 ml) of the warm chocolate sauce over the ice cream so it ribbons down the scoops. Sprinkle the toasted nut + cookie mixture evenly over the sauce. Add the whipped cream in a swirl on top (about 3 tbsp). Garnish with chocolate shavings or mini chips and place the maraschino cherry on top. If you like, finish with a tiny sprinkle (1/4 tsp) of sea salt to brighten the chocolate flavors.
- 5
Serve
Serve immediately while the sauce is warm and contrast with cold ice cream. Provide a spoon and napkin and enjoy the sinful Herbie sundae.