Chocolate Fudge Sauce & Tuile Cookies

This recipe was featured in my newsletter dated October 19, 2007.

Chocolate Fudge Sauce
by Chip Desormeaux

When I get that late-night urge for something sweet, one thing I often settle into is chocolate fudge sauce on vanilla ice cream.

I love it with nuts, especially blanched pistachios.

My chocolate sauce has been in our family longer than I've been around. It's basically a souped-up ganache. I like it because when you pour it warm over ice cream it glops up into a wonderfully chewy mass. I also like it because it keeps in the fridge for months.

Once you've had some of this stuff, you'll never go Smuckers again!!!

That little basket looking thing that the ice cream is in is a tuile /tweel/ cookie. (Recipe for that follows.)

Click to view larger image.

1 stick butter
1½ oz. unsweetened chocolate
½ c. Ghirardelli cocoa
1½ c. sugar
1¼ c. heavy cream**
2 tsp. vanilla
1/8 tsp. almond extract
pinch cayenne pepper (optional)

** use heavy cream if being used right away, otherwise, use 1 c. evaporated milk (straight) if you plan to store this.

Melt together over low heat butter with chocolate squares.

Add cocoa and sugar, stir in.

Add cream (or evaporated milk), vanilla and almond extract.

Cook over medium heat until smooth, stirring constantly.

If using heavy cream, this is good in the fridge for a week or two. With evaporated milk, it's good for several months.

I have found that sometimes, when made with heavy cream, although the sauce is much richer, it will get little grainy or pasty. Handle this by adding a bit of ½ & ½ or milk or cream, stir it in and heat up.

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Tuile Cookies
by Chip Desormeaux

2 egg whites
1/8 tsp. salt
1/3 c. sugar
¼ tsp. almond extract
¼ tsp. vanilla
5 tbs. softened butter
½ c. sifted cake flour (no sub)
½ c. finely chopped blanched almonds

Whisk egg whites, salt, sugar, & extracts until frothy, whisk in the sifted cake flour.

Then whisk in the softened butter.

Make drops of rounded tablespoonfuls (as much as 2 tablespoons) onto well-buttered sheets of parchment (or you can use a Silpat). Spread to 5 or 6 inch circles with your fingers or a rubber spatula. Sprinkle generously with the almonds.

Place pan in the upper third of the oven and bake at 350°, until edges are golden brown, about 10-12 minutes.

To mold into tuile baskets:
If you are molding them, do so immediately. You will be surprised how easy they are to handle, even immediately out of the oven which is ideal. With a little practice you will be able to quickly lift up the parchment and curve it over your other hand so the wafer falls off into your hand. Then, quickly place it upside-down over an overturned 4 oz. custard dish. With your hand, carefully press the tuile down to mold it over the cup.

If the wafers have cooled too much to mold, pop them back in the oven for a minute or two and try again!

Traditionally tuiles are molded over a rolling pin or wine bottles so they resemble something like a Pringles potato chip.

One batch makes about 5 or 6 six-inch wafers.

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Chocolate Fudge Sauce & Tuile Cookie Recipes