Pretty in pink Valentine’s Day Sundae with cherry chocolate chip ice cream and homemade hot fudge
will make your heart swoon.
This morning I was cleaning my house and decided I ’ five hundred look for my Valentine ’ s Day decorations. We searched and searched the basement and dig through a million bins and could not find them anywhere. I have no clue what happened to them which means I should credibly make a trip to Home Goods or Target or somewhere fun to replace the missing interior decoration. It ’ s lone fair right ? !
Since we aren ’ thyroxine decorating we decided to make some cunning Valentine ’ s Day sundaes. They could be eaten anyhow of the class, but they are so cunning for LOVE day with the tap ice cream, sprinkles and homemade HOT FUDGE ! ! I wrote a post about this fudge last year. It is still my go-to hedge and so, thus good !
Reading: Valentine’s Day Sundae – Ku’uipo Vea
I found these darling cups at the thrift store for $ 1.00 each. In each cup we added a boodle cone, topped with cerise chocolate chip ice cream, topped with the best hot fudge ever, some whipped cream and topped with a cherry. Sprinkle on some heart sprinkles, convulse in some Pokey sticks and a macaron and it turns into the cutest ice-cream sundae for the ones you love most .
I ’ m not sure if you have any cups like that, but you could use these cute waffle cone ones that I found on Amazon.
Don ’ deoxythymidine monophosphate forget to pin the recipe to your “ sweet TREATS ” control panel .
Print Recipe
Homemade Hot Fudge Sauce
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Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1 cup heavy cream
- 1 stick Salted Butter Cut Into Pieces
- 3 teaspoons vanilla
Ingredients Read more: Dog & Pony Show: Skye and Hot Fudge Sundae
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Instructions
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In a medium saucepan, gently whisk together the cocoa powder and sugar.
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Whisk in the cream, then turn the heat to medium and whisk it as it warms up.
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Once mixture is warm and thick, add the butter and stir it in to melt.
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While it is hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).
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To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.
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