Alex Guarnaschelli’s Chocolate Sundae with Lindt EXCELLENCE 70%
This is the kind of dessert everyone loves to eat. It’s American, familiar and, most of all, great for sharing. There really aren’t any rules to follow other than making it the way you love it. I love homemade sauces because you can better control and develop the flavors. I think this is especially true for the chocolate sauce. A good chocolate sauce with the right balance of bitter and sweet can be as great as a fantastic cup of morning coffee… I will also admit that on days when I am doing more cooking, I make a small batch of the chocolate sauce to keep in the door of the fridge for a “rainy” day. The chocolate sauce hardens into a “shell” on the ice cream; people will love it. The remaining Lindt EXCELLENCE 70% Cocoa chocolate sauce pools beautifully around the edges of the bowl. Yum.
– Alex Guarnaschelli
- Four tart molds, 4 inches in diameter
- One set pie weights
Tart Dough (Makes four tart shells, each about 2 x 4 inches)
- 1.5 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup sugar
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, cubed and chilled, plus extra for greasing the molds
- 2 large egg yolks
- 1 teaspoon vanilla
- ¼ cup Lindt EXCELLENCE 70% Cocoa Dark Chocolate
Chocolate Sauce (makes about 1 cup)
- 1 cup Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 2 tablespoons coconut oil
Candied peanuts (Makes about ¾ cup)
- Nonstick spray
- ½ cup water
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
- 2/3 cup peanut halves, toasted
For the sundae
- 4 chocolate tarts
- 1 pint vanilla ice cream
- 1 cup whipped cream
- ½ cup finely grated or shaved Lindt EXCELLENCE 70% Cocoa Dark Chocolate
- Lindt EXCELLENCE diamond pieces
1. Make the dough: In the bowl of the food processor, “pulse” together the flour, cocoa powder, sugar, cinnamon and salt. Pulse in the butter until the mixture resembles coarse crumbs. Blend in the egg yolks, vanilla and 2 tablespoons ice water and pulse only until the dough forms a ball. Remove from the bowl, press into a flat circle and refrigerate for 20 minutes.
2. Make the tarts: Preheat oven to 350F. Grease the tart molds generously. On a flat, lightly floured flat surface, roll the dough until a “sheet” about 8 x 16 inches. Divide the dough into four even pieces. Gently transfer a piece of the dough to each of the molds. Press the dough into the bottom and the sides. Remove any excess dough from the top. Place a sheet of parchment paper in the center of each tart shell and fill with ¼ of the pie weights. This will prevent the tart from puffing up in the center as it bakes.
3. Make the chocolate sauce: Bring 4 inches of water to a simmer in a medium pot, place a heatproof bowl with the chocolate in it over the pot like a makeshift double boiler. Melt the chocolate and remove the bowl from the heat. Whisk in the coconut oil until completely melted in. Set aside.
4. Make the candied peanuts: Coat a baking sheet with a layer of nonstick spray. Set aside. In a medium, heavy-bottomed saucepan, combine the water, sugar and cream of tartar. Bring the mixture to a gentle simmer. Using a candy thermometer, bring the mixture to 356 F. Stir in the peanuts. Stir to coat the nuts with the caramel and then immediately turn out the caramel and nuts onto the baking sheet coated with nonstick spray. When cooled, crush into bits (in the food processor or by chopping with a knife).
5. Assemble the sundae: Place the whipped cream in the bottom of the bowl. Place a tart shell on top. Using an ice cream scoop or large spoon, form 2 generous scoops of vanilla ice cream and put inside the tart shell. Arrange the candied peanuts around the edges. Sprinkle the edges with a layer Lindt dark chocolate shavings. Pour the chocolate sauce over the ice cream and around the edges of the bowl. Top with a Lindt EXCELLENCE dark chocolate diamond.