Mascarpone Chocolate Chip Sundae
liter of ice cream
For mascarpone chocolate chip ice cream:
at room temperature
sweetened condensed milk
brandy or rum
of finely chopped dark chocolate
of dark chocolate chips
For hot chocolate sauce:
of dark chocolate
Mascarpone chocolate chip ice cream:
In a mixer bowl, whip the mascarpone at medium speed until it softens a bit.
Add whipping cream, increase the whipping speed and whip until stable.
Add in condensed milk, brandy and chopped chocolate and gently fold until a uniform mixture is obtained.
Pour the mixture into a large pan and sprinkle chocolate chips at the top for decoration.
Freeze the ice cream for at least 4-5 hours (preferably overnighuntil completely set.
Hot chocolate sauce:
Chop the chocolate and place in a bowl.
Add cream and melt together in the microwave or over double steam pot until everything melts. Mix well to a shiny ganache.
Put 2-3 scoops of ice cream in a serving bowl.
Generously pour hot chocolate sauce and sprinkle with nuts for garnish.
The ice cream is kept in the freezer for up to a month.
The sauce can be prepared in advance and stored in the refrigerator. Before serving, heat it slightly in microwave.
Instead of hazelnuts you can decorate with any other kind of nuts.