Triple-Sinful Hot Fudge Sundae

Today on the National Front it’s both Hot Fudge Sundae Day and Wine and Cheese Day. Now I gotta tell you, I was leaning toward the whole Wine and Cheese thing. I thought about the delicious Charcuterie Board and chilled glass of Dolce we recently enjoyed.

Dolce is a late harvest wine produced by Far Niente winery in Napa. It is without question one of the most amazing late harvest wines around. Like liquid gold. If you happen to be lucky enough to dine someplace that offers Dolce by the glass, indulge! The only other way to get this wine is from the winery itself. Dolce is not typically available through retail liquor stores. Only a select few are chosen by Far Niente. It’s pricy – liquid gold in every sense. But then again, you cannot put a price on perfection.

As for the Charcuterie Board, there truly isn’t a carved in stone recipe. While many of us here in America are discovering the pleasures of nibbling on a Charcuterie Board, France has known about the concept since the 15th century. In a nutshell, a Charcuterie Board is an appetizer typically served on a wooden board or stone slab. It features preserved foods, especially cured meats or pates, as well as an assortment of cheeses, crackers, breads and even fruits. These are really all about personal tastes and your style.

Well then, Hot Fudge Sundae it is. Again, it’s all a matter of personal tastes. While creating a Charcuterie Board may make you feel sophisticated and lofty, creating a Hot Fudge Sundae is so much more fun. Summer should be about casual, family fun.

Happy Hot Fudge Sundae Day everyone!

Triple Scoop Hot Fudge Sundae
1-1/2 cups Hot Fudge
3/4 cups Crushed Chocolate Cookies
4 scoops Chocolate Ice Cream
4 scoops French Vanilla Ice Cream
4 scoops Vanilla Bean Ice Cream
12 shots Whipped Cream from a can
12 Maraschino Cherries

Heat fudge according to directions, keep warm until ready to serve. Crush cookies, set aside until ready to use.

Note: Crushed Nuts can be used instead of crushed cookies.

Place a scoop of Chocolate Ice Cream in the center of each banana split boats. Place a scoop of French Vanilla Ice Cream at one end of the boat, Vanilla Bean at the other end.

Drizzle each scoop of ice cream with about 2 tablespoons of hot fudge. Top the hot fudge with a sprinkling of crushed cooked. Top each scoop of ice cream with a squire of whipped cream from a can. Top whipped cream with a cherry, then a final sprinkling of crushed cookies.

Dig in and enjoy!

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