- 77g dark chocolate, broken into pieces
- 450ml harvey cream
- 175g caster sugar
- 25g plain flour
- 15g unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- 125 g strawberries, fresh or frozen
- 4 scoops Peanut Butter ice cream
- 2 scoops of chocolate ice cream
- 2 wafers to serve
- 2 tbsp coconut flakes for garnishing
To make the chocolate fudge sauce, place the chocolate and cream in a saucepan and heat gently until the chocolate has melted into the cream. Stir until smooth. Mix the sugar with the flour and salt,then stir in sufficient chocolate mixture to make a smooth paste. Gradually blend the remaining melted chocolate mixture into the paste,then pour into a clean saucepan. Cook over a low Heat and stirring until smooth and thick. Now remove frown the heat and add the butter and vanilla extract and stir again, then cool slightly.
To make the sundae, spoon some of the chocolate sauce into the sundae glasses, add some strawberries, then a scoop each of peanut butter and chocolate ice cream. Top each one with a scoop of peanut butter ice cream. Pour over the sauce sprinkle on the coconut flakes and serve with wafer.
Serving for 2