Hot Fudge Sundae
/
Hot Fudge Sundae
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
100g Coles Finest 70% Chocolate
50g caster sugar
120g Norco Thickened Cream
80g glucose
3 tbs cocoa powder
Pinch of salt
2 tbs butter
1 tsp vanilla bean paste
Norco Cape Byron Vanilla Ice Cream
1 punnet strawberries, diced
½ cup toasted peanuts
8 glace cherries
½ cup crushed shortbread biscuits
Method
Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.
In a large frying pan, heat a drizzle of oil over medium heat and cook the shallot until softened. Stir in the garlic, chillies, and tomato paste, cooking until fragrant. Pour in the white wine and add the mussels, then cover with a lid and shake the pan occasionally until the mussels open.
Using tongs, transfer the cooked pasta directly into the frying pan, tossing to coat it in the sauce. Stir through the mussels. Remove from the heat, add the butter, and toss to combine, creating a rich sauce. Stir through the parsley and season to taste.
Finish with a squeeze of lemon and serve, garnished with toasted breadcrumbs and extra parsley.
