Malty chocolate fudge sauce with sesame sprinkle

New

Dessert Easy

Serves 8

Prep 10 min

Cook 10 min

The quickest route to an impressive dessert is shop-bought ice cream + a few brilliant toppings. What I really want is chocolate sauce. Rich, molten, poured over vanilla. I’ve added Horlicks here, to give it a malty twist (Ovaltine works just as well). The sesame sprinkle on top gives perfect texture contrast - we toast the seeds until golden, then bash them with sugar and salt. All that crunch against silky sauce and cold ice cream.

Ingredients

FOR THE SESAME SPRINKLE
24g	white sesame seeds
40g	black sesame seeds
2 tsp	caster sugar
½ tsp	flaked sea salt
FOR THE HOT FUDGE
60g	caster sugar
150ml	double cream
30ml	golden syrup
2 tsp	Horlicks
20g	unsalted butter
⅛ tsp	flaked sea salt
120g	dark chocolate chips (70%)
TO SERVE
	Good quality vanilla ice cream

Method

To make the sesame sprinkle:

Place the sesame seeds in a pan on medium heat and toast for 7-8 minutes until well toasted.
Place in a pestle and mortar with the sugar and salt and grind until roughly broken.

To make the hot fudge:

Place the first 6 ingredients for the sauce in a small pan on medium high heat with 75ml of water and bring to a boil, stirring with a spoon to dissolve the Horlicks. Take off the heat and stir in the chocolate until melted then return to the heat, stirring until smooth and glossy.
Drizzle the hot fudge on the ice cream and serve with the sprinkle on top.