Best Chocolate Orange Almond Sundae Sauce Recipes

Chocolate-Almond Sauce image

Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)

Number Of Ingredients 7

1/4 cup sugar
1/4 cup water
1/2 cup whipping cream
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon almond extract
Generous pinch of salt
1/2 cup whole almonds (about 2 1/2 ounces), toasted, chopped

Steps:

Stir sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Add cream; bring to boil. Remove from heat; add chocolate and whisk until melted and smooth. Whisk in almond extract and salt. Stir in almonds. Divide sauce between two 8-ounce canning jars; seal with lids. (Can be made 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)

Chocolate-Orange Ice Cream Sundaes image

Provided by Todd Taverner

Yield Serves 4

Number Of Ingredients 5

3/4 cup whipping cream
1/4 cup light corn syrup
2 teaspoons grated orange peel
8 ounces bittersweet (not unsweetened) or semisweet chocolate chopped
1 pint orange sorbet and cream

Steps:

Bring whipping cream, corn syrup and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Cool mixture to lukewarm. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
Scoop ice cream into dishes. Spoon sauce over and serve.

Raspberry Sundaes with Chocolate Sauce and Roasted Almonds image

Provided by Diana Yen

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For the chocolate sauce:
6 ounces bittersweet chocolate, finely chopped
3/4 cup water
2/3 cups sugar
2 tablespoons honey
3 tablespoons unsalted butter
Pinch of kosher salt
For the sundae:
1 pint fresh raspberries (12 ounces)
2 tablespoons sugar
2 tablespoons elderflower liqueur, such as St-Germain
2 tablespoons fresh lemon juice
2 pints vanilla ice cream
Chopped roasted unsalted almonds, for garnish

Steps:

To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.