Side Pannel
Crispy Croissant Sundaes with Red Wine Hot Fudge
Crispy Croissant Sundaes with Red Wine Hot Fudge
- Recipe Submitted by Healthy Recipes on 02/13/2014
Category: Desserts
Ingredients List
- red wine hot fudge
- 3/4 cup heavy cream
- 3/4 cup red wine (I used a pinot noir)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 12 ounces semi sweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 croissants, sliced in half
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 gallon vanilla bean ice cream (or your favorite kind)
- whipped cream for serving
- cherries for serving
- SPRINKLES OUT THE WAZOO
Directions
Red wine hot fudge:
Add the cream and wine to a saucepan and heat over medium heat. Cook until the liquid is warm and there are bubble forming on the edges of the pot. Stir in the sugar until it is totally dissolved and allow the mixture to come to a boil. Once boiling, reduce the heat to low and stir in the butter until melted. Turn off the heat and add in the chocolate, allowing it to sit for a minute. Then stir constantly until the chocolate is completely melted. Stir in the vanilla extract and salt. I like to let this sit for a while at room temperature to thicken even more.
To crisp the croissants, heat a large skillet over medium-high heat and add olive oil and butter. Add the croissants to the skillet and cook on both sides until golden and crispy, about 1-2 minutes per side. Remove and let sit on a paper towel to drain a bit. Place the croissants in a bowl (break them apart if you'd like) and assemble the sundaes with the ice cream, whipped cream, fudge sauce and sprinkles!
Add the cream and wine to a saucepan and heat over medium heat. Cook until the liquid is warm and there are bubble forming on the edges of the pot. Stir in the sugar until it is totally dissolved and allow the mixture to come to a boil. Once boiling, reduce the heat to low and stir in the butter until melted. Turn off the heat and add in the chocolate, allowing it to sit for a minute. Then stir constantly until the chocolate is completely melted. Stir in the vanilla extract and salt. I like to let this sit for a while at room temperature to thicken even more.
To crisp the croissants, heat a large skillet over medium-high heat and add olive oil and butter. Add the croissants to the skillet and cook on both sides until golden and crispy, about 1-2 minutes per side. Remove and let sit on a paper towel to drain a bit. Place the croissants in a bowl (break them apart if you'd like) and assemble the sundaes with the ice cream, whipped cream, fudge sauce and sprinkles!
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