This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was just what was needed on the second Thursday of the school-year-like-no-other. Salted Chocolate Hot Fudge Sundae. Is there a better combination of words?
The recipe calls for making your own salted chocolate “bits” (chocolate, melted and mixed with salt then set and broken into pieces) but I added a hint of salt to the hot chocolate sauce instead – I like my sundaes simple…
… with sprinkles (actually, we call then 100s and 1000s in Australia!)
Now, we’ve made a version of this chocolate sauce before, from Baking Chez Moi, for topping profiteroles, and I remember from then that this was a dangerously good recipe (as in, you could totally drink the lot…).
This was the perfect antidote to a long (four day!) week!
Get the recipe for Dorie Greenspan’s Salted-Chocolate Hot Fudge Sundaes on page 297 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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100s and 1000s make even the best things better— yum!
Yum and yum and yum again
Oh I love yours with the 100”s and 1000’s!!
A very colorful dish. I should have skipped the chocolate bits too, not necessary. Loved the Sundae’s though.
I know the 100s and 1000s goodies now. Next, I need to taste them.
So fun to hear of the name for Sprinkles. I was eyeing all the sugar toppings in my cabinet and definitely had to use restraint from adding “jimmies” and “sprinkles” …at least for the first serving lol. Your photo is a party in a bowl !
I like the name 100’s and 1000’s which is a new item for me. Was there anything not to like about this sundae. I agree that the preparation could have been simplified. This is a very big sundae (for two, Dorie says). It was too, too much for me. It will be easy to scale back the size of the sundae because it’s delicious and I want to make it again. Nice photo.