Always check the labels of the products you use.
Method
- 1
Bits. Line a pie dish with cling film, melt 225 g finely chopped dark chocolate in a bowl over simmering water or on low in the microwave. Stir in ¾ tsp flaky sea salt, spread 3 mm thick on the film and cover with cling film.
- 2
Freeze. Freeze for at least 45 min, then chop into bite-size pieces.
- 3
Fudge. Stir together 170 g finely chopped dark chocolate, 180 ml double cream, 3 tbsp light corn syrup or glucose syrup and 2 tbsp caster sugar in a small saucepan over medium-low heat. Cook, stirring, until melted and just simmering, about 5 min.
- 4
Bubble. Let the fudge bubble for 1-2 min more, stirring gently, until rich and glossy.
- 5
Build. Scatter 75 g toasted flaked almonds and some of the salted chocolate bits in the bottom of a tall glass.
- 6
Coffee. Add scoops of coffee ice cream, pour some warm fudge over and add more almonds and bits.
- 7
Vanilla. Whip the 240 ml cream with the icing sugar to soft peaks. Top with a scoop of vanilla ice cream, more fudge and whipped cream, then finish with almonds and bits.
Storage
Keep the salted chocolate bits in the freezer until needed; make the fudge just before serving and assemble the sundaes straight away.
Free sugars
70.5 g per serving
141 % of the 50 g daily maximum · 282 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- pie dish
- cling film
- heatproof bowl over a pan of simmering water (or microwave)
- small saucepan
- whisk
- 4 tall sundae glasses
- long spoons
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1391 kcal |
| Protein | 19 g |
| Carbohydrate | 102.2 g |
| of which sugars | 74.4 g |
| of which free sugars | 70.5 g |
| Fat | 103.1 g |
| of which saturates | 57.6 g |
| Fibre | 14 g |
| Salt | 1 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
