The ultimate s'more sundae bar

By Charlotte Langley
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SERVES
6
 TO
12

Ingredients

  • Cherries
  • Marshmallows
  • Whipped cream to garnish
  • Ice cream (for base)
  • 8 yolks
  • 1.5 cups confectioners sugar
  • 2 tablespoon coffee liqueur
  • 2 tablespoons whisky
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup unsalted butter
  • 340 grams chocolate (60% or higher)
  • 1.5 cups 35 % cream
  • 2 tablespoons cocoa

Brownie base:

  • 1.7 kilograms bittersweet chocolate, chopped
  • 5 teaspoons cocoa powder
  • 225 grams unsalted butter, room temperature
  • 1-3/4 cup sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup flour sifted
  • 1/2 teaspoon salt

Directions

  1. Beat yolks and confectioners sugar. Add booze/vanilla/salt.
  2. Melt butter and whisk in cocoa powder until smooth.
  3. Add chocolate to butter.
  4. Temper yolk mixture with chocolate mix.
  5. Whip cream to soft peaks and fold into chocolate.
  6. Freeze in a plastic container that has a lid for at least three hours.

Brownie base:

  1. Melt chocolate over double boiler and add cocoa powder.
  2. Cream together butter and sugar. Continue to mix while adding eggs one at a time. Add vanilla. Mix in flour and salt.
  3. Fold the warm chocolate mixture into the batter and blend well.
  4. Line pan with parchment paper and butter and flour. Pour batter into pan and smooth top. Cook for 15-20 minutes at 350F on the barbecue.

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