Choco Nut Sundae Recipe | My Harry Potter Kitchen III (Recipe 18)
Welcome back Foodie Witches and Wizards!
This is My Harry Potter Kitchen - the wizarding World inspired YouTube series where I'm baking my way through the Harry Potter books creating magical Harry Potter recipes each and every time an item of food and drink is mentioned! Last week we served up some Hogwarts House inspired Liver Pates!
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This week, we're enjoying a Summery treat in Diagon Alley!
This week we're heading back to Chapter Four of the Prisoner of Azkaban "The Leaky Cauldron" for our next recipe:
"gave Harry free sundaes every half hour"
The only thing better than ice cream... is free ice cream!
We find out later in the book (Chapter 16) that the Sundaes Harry is enjoying are Choco-Nut Sundaes, so that's where our inspiration for this week's recipe will come from!
This ultimate chocolate ice cream sundae is made up of homemade chocolate and hazelnut ice cream base, filled with double chocolate chip brownies, hot chocolate fudge sauce and a mountain of squirty cream!
If you've been looking for a magical ice cream sundae recipe follow this simple step-by-step recipe to learn how to make a homemade Choco-Nut sundae from Florean Fortescue's Ice-Cream Parlour!
Harry Potter Choco Nut Sundae Ingredients
(makes 8 ice cream sundaes)
For the chocolate praline ice-cream recipe:
400ml double cream
75g cocoa powder
6 egg yolks
125g golden caster sugar
1 tsp vanilla extract
100g dark chocolate chips
For the easy chocolate brownie:
60g dark chocolate
30g plain flour
15g cocoa powder
100g golden caster sugar
1 tsp vanilla
For the chocolate fudge sauce:
1 tsp vanilla
Choco Nut Sundae Method:
To make the ice cream base, heat the milk and cream in a pan until warm but not boiling.
Create a paste out of the cocoa and a little hot cream and then add it into the pan. Whisk through until you have a smooth chocolate milk.
In a separate bowl, whisk the eggs and sugar until light and frothy. Add in the vanilla and salt.
Slowly incorporate the chocolate milk into the eggs, whisking continuously to avoid lumps. Return to the pan and cook for 5-10 minutes until thickened. (Wizard Tip! It should coat the back of a spoon - swipe your finger across the spoon and see if the line holds)
Chill the ice cream base in an ice bath and then pour into a jug. Cover with cling film (touching the surface so a skin doesn't form) and then place into the fridge.
For the brownies, melt the butter and sugar in a bowl over simmering water. In a separate bowl whisk the egg and sugar until foamy. Add in the vanilla, salt and melted chocolate and fold through.
Sift over the dry ingredients - flour, cocoa and salt and then fold these through too.
Grease and line a baking tray and pour in. Spread thinly and then bake for 10-15 minutes until just set. Allow to cool in the tray before removing and cutting into bite-size cubes
Once your ice cream machine base is fully frozen, assemble and pour in the ice cream base. Churn for 5 minutes and then add in the roughly chopped hazelnuts and chocolate chunks. Churn for another 15-20 minutes until thickened. For a firmer consistency, transfer into a tub and place in the freezer for 1 hour.
To create the hot fudge sundae sauce, heat the sugar and cream until warm. Tip in the cocoa and whisk until smooth. Add in the butter and stir through - as it melts the sauce should thicken. At this point, you can flavour with vanilla and salt. Allow to cool for 5 minutes before using. (Wizard Tip! If preparing ahead of time, keep in fridge and warm before serving)
Assemble your sundaes by layering up the brownies, sauce and ice cream. Finish with a generous helping of squirty cream and the sprinkle over chocolate chips, nuts or any other topping you prefer!
This Choco-Nut Sundae is bound to make Florean proud!
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