Smoky Goblets Sundaes Recipe

Chop and heat

Place the finely chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream and corn syrup just to a simmer over medium heat — do not boil.

Pour the hot cream mixture over the chopped chocolate and let sit undisturbed for 1 minute to soften the chocolate.

Stir gently from the center outward until the mixture is smooth and glossy. If needed, warm briefly over a double boiler to maintain fluidity.

Whisk in the unsalted butter until incorporated, then add smoked sea salt and vanilla extract. Taste and adjust the smoky salt (start with the indicated amount; add up to 1/2 tsp more if you prefer more smoke). Keep warm until assembly. The sauce should be pourable but thick enough to coat a spoon.

Line a small baking sheet with parchment paper or a silicone mat and set aside.

In a small nonstick skillet over medium heat, add the granulated sugar and melt, stirring constantly, until it liquefies and turns a light amber color (about 3–4 minutes). Be careful not to burn it.

Immediately add the butter and stir to combine, then quickly stir in the pecan halves so they are evenly coated with the caramelized sugar.

Sprinkle the smoked paprika and a pinch of fine salt over the coated pecans, toss to distribute, then transfer the pecans to the prepared baking sheet, separating them with a fork or spatula. Allow them to cool and harden (about 10–15 minutes). Once set, break into bite-sized pieces.

If using espresso or liqueur, place 1 cooled shot of espresso (or 2 tsp liqueur) in a small bowl for each serving. This is optional but adds depth and a slightly bitter complement to the chocolate.

Scoop 2 heaping scoops of vanilla ice cream into each serving goblet or sundae glass.

Drizzle about 2–3 tablespoons of the warm smoky chocolate sauce over the ice cream in each goblet. If the sauce has cooled and thickened too much, warm briefly so it is pourable but not hot.

Sprinkle a generous tablespoon of the candied pecan pieces over the sauce on each sundae for crunch and smoky-sweet contrast.

Add a few dark chocolate shavings on top of the pecans for texture and extra chocolate flavor.

If using, lightly shave or dust a tiny pinch of smoked sea salt over each assembled sundae to amplify the smoky notes.

Top with a dollop of whipped cream if desired, and garnish with a maraschino cherry or fresh berries. For an adult variation, drizzle an extra 1/2 teaspoon of liqueur over the finished sundae.

Serve immediately while the sauce is warm and the candied pecans are crisp.