Marshmallow hot fudge sundaes with pie crust crumbles: this is probably the longest title for one of my posts yet. The good thing, though, is that although the title is long, the time taken to make them is not. Is that perfect for a Valentine’s treat or what? And if you’re a fan of chocolatey goo in all of its glory, I think you and your honey will like these.
So let’s break it down: the hot fudge here is thick and dense and RICH. Crazy rich. That probably has something to do with the fact that it has both heavy cream and marshmallow fluff in it. Excited yet? And if you want to dollop a little extra fluff on top of your sundae, go right ahead. I was too busy licking the marshmallow spoon to remember. 😉
Now this makes quite a bit of hot fudge, so get ready to enjoy this long after Valentine’s Day is over. You could probably half the hot fudge recipe, but never underestimate when a little hot fudge might be needed in your life, like 7:30 pm on a drizzly Monday. 🙂 Actually, I think it would be really cute to make the hot fudge and then have sundaes on some family movie night. I have a good feeling that kids would go nuts for this stuff. It keeps great in the fridge. You just have to put it in the microwave for 20 seconds or so after you take it out of the fridge because it gets THICK.
Now I seriously need to talk to you about these pie crust crumbles. They may look humble, but they totally make this sundae. I found them in the Momofuku Milk Bar cookbook by Christina Tosi. Have you ever eaten a pie and thought this: “I could just eat a bowl of this crust!” 😉 That’s the idea behind these crumbles. They taste just like pie crust, and sprinkled on top of hot fudge and ice cream gives this whole sundae the flavor of a melty chocolate cream pie. Can you dig it?! 🙂 Ah, rich chocolate wonders! I could definitely have another one of these sundaes right now.
If ice cream in the middle of winter doesn’t sound like your Valentine’s thing, here are some other dessert ideas:
(Hot fudge from a recipe in Bon Appetit from August, 2011)
- Vanilla Ice Cream
- For Marshmallow Hot Fudge:
- 12 oz semisweet chocolate, chopped
- 1 tsp unsweetened cocoa powder
- ½ tsp instant coffee or instant espresso powder
- 1 cup plus 2 tbsp heavy cream
- 6 tbsp marshmallow cream
- For Pie Crust Crumbles:
- 1½ cups all purpose flour
- 2 tbsp sugar
- ¾ tsp salt
- 8 tbsp unsalted butter, melted
- 1½ tbsp water
- For the hot fudge: Combine chocolate, cocoa powder, and instant coffee in a large heat safe bowl.
- Meanwhile, bring cream just to a simmer in a saucepan over medium-low heat.
- When the cream starts to simmer, take it off the heat and pour over the chocolate mixture.
- Let it set for 30 seconds, then whisk to combine.
- Add in the marshmallow creme and stir until thoroughly combined.
- Store in the fridge, heating a single serving up in a small heatproof bowl in the microwave for around twenty seconds.
- For the crumbles: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, and salt on low until combined.
- Add in the melted butter and water and continue mixing until the mixture comes together in clusters.
- Spread the clusters out on your baking sheet and bake for 25 minutes, stirring occasionally. They should be golden brown. Allow crumbles to completely cool before using.
- To assemble sundae: Scoop ice cream into bowls, top with as much hot fudge as you want, and sprinkle with crumbles.