Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Hot Fudge Parfaits

Share
avatar
Lobo
Moderator
Moderator

Posts : 26746
Thanked : 1363
Join date : 2013-01-12

Hot Fudge Parfaits

Post by Lobo on Wed 13 Jan 2016, 9:56 pm


Hot Fudge Parfaits

Be the first to Write a Review
Prep Time: 40 minutes
Cook Time: 70 minutes
Servings: 6
Make this easy dessert even quicker by using good-quality purchased bittersweet chocolate or hot fudge sauce, instead of making your own. For a change in flavor, add 1 Tbs. liqueur to the fudge sauce. Try Kahlúa, raspberry liqueur or Frangelico.






  • 22

Ingredients:


  • 1/2 cup half-and-half
  • 4 oz. unsweetened chocolate, finely chopped
  • 3/4 cup sugar
  • 2 Tbs. light corn syrup
  • 1/8 tsp. salt
  • 1 pound cake
  • 1 quart vanilla ice cream, slightly softened

Related Recipes


Directions:

Make the fudge sauce
In a saucepan over low heat, combine the half-and-half, chocolate, sugar, corn syrup and salt. Cook, stirring constantly, until the chocolate melts and the sugar dissolves, about 4 minutes. Increase the heat to medium-low and continue cooking, stirring often, until the sauce thickens and is smooth, about 3 minutes more.

Assemble the parfaits
Trim off the ends of the cake and cut the cake into small chunks. Have ready 6 tall sundae glasses or goblets.

To make each parfait, spoon 1 Tbs. of the warm fudge sauce into the bottom of a glass. Top with a scoop of ice cream and spoon in pieces of the pound cake. Top with another scoop of ice cream. Spoon about 1 Tbs. fudge sauce over the ice cream. Repeat with another layer of pound cake, ice cream and fudge sauce. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).

    Current date/time is Wed 22 Nov 2017, 11:43 pm