Exam week began [...] History of Magic on Wednesday morning, in which Harry scribbled everything Florean Fortescue had ever told him about medieval witch hunts, while wishing he could have had one of Fortescue's choco-nut sundaes with him in the stifling classroom. -- Harry Potter and the Prisoner of Azkaban
Studying for History of Magic with a Choco-Nut Sundae
In Harry Potter and the Prisoner of Azkaban, Harry spends the final part of his summer holidays in Diagon Alley, where he finishes his summer homework outside of Florean Fortescue's Ice Cream Parlor. Florean was an expert on medieval witch hunts and gave Harry free choco-nut sundaes every half an hour while he worked.
My take on Florean Fortescue's Choco-Nut Sundae includes creamy scoops of three types of ice cream, a classicly British golden syrup-sweetened hot fudge, whipped cream (or squirty cream if you're British), a sprinkle of chopped nuts, and a fresh cherry to finish. Though you can certainly eat them on your summer holiday while you study for History of Magic, they're a delicious dessert any time of year!
What ingredients do you need to make Florean Fortescue's Choco-Nut Sundae?
- Ice cream: For this recipe, I used three types of Tillamook Ice Cream -- French Vanilla, Chocolate, and Oregon Hazelnut & Salted Caramel -- but you are welcome to use whatever ice cream you prefer best
- Hot fudge: My recipe for hot fudge combines both bittersweet chocolate and Valrhona cocoa powder for a rich and dark chocolate base and is sweetened with both brown sugar and Lyle's Golden Syrup (a classicly British inverted sugar syrup)
- Whipped cream - aka "squirty cream" if you're British
- Chopped nuts: I used lightly salted peanuts to make this sundae, but it's also delicious with hazelnuts, almonds, pecans, walnuts -- really whatever nut you prefer!
- Cherries: I prefer fresh cherries when they're in season, but feel free to swap those for a maraschino cherry when out of season
What tools do I need to make this recipe?
- Sundae bowl + spoon
- An ice cream scoop. For big scoops, this is my favorite ice cream scooper, for small scoops (like I used in these photos) I like this scoop best
- A nut chopper (nice to have) -- OR -- a chef's knife and a cutting board
- A medium saucepan
- A whisk
- Kitchen scale -- OR -- Measuring cups (for less accurate measurements)
- Measuring spoons
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Florean Fortescue's Choco-Nut Sundae
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: around 2 cups hot fudge for sundaes
- Category: Desserts
- Method: Stovetop
- Cuisine: British
Description
My take on Florean Fortescue's Choco-Nut Sundae includes creamy scoops of three types of ice cream, a classicly British golden syrup-sweetened hot fudge, whipped cream (or squirty cream if you're British), a sprinkle of chopped nuts, and a fresh cherry to finish. Though you can certainly eat them on your summer holiday while you study for History of Magic, they're a delicious dessert any time of year!
Ingredients
For the hot fudge:
- 8 oz (1 cup) heavy whipping cream
- 57 g (4 tbsp) unsalted butter
- 50 g (4 tbsp) packed brown sugar
- 175 g (about ½ cup) Lyle's golden syrup (may sub for light corn syrup)
- ¼ tsp Kosher salt
- 6 oz bittersweet chocolate
- 28 g (4 tbsp) dark cocoa powder (I used Valrhona)
- 1 tsp vanilla extract
For the rest of the sundae:
- Ice cream of your choosing (I used Tillamook French Vanilla, Chocolate, and Oregon Hazelnut & Salted Caramel)
- Chopped nuts (I used peanuts, but you can swap for hazelnuts, almonds, pecans, walnuts, or other nuts of your choosing)
- Canned whipped cream (squirty cream)
- Cherries, fresh or maraschino
Instructions
Prepare the hot fudge in advance:
- In a medium saucepan over medium heat, combine the heavy whipping cream, butter, brown sugar, golden syrup, and salt, whisking to combine. Allow to come to a simmer for around 45 seconds, then turn the heat to medium-low.
- Add the bittersweet chocolate and allow to gently melt, whisking to combine.
- Remove from heat and add the cocoa powder, whisking to incorporate until smooth. Return pan to heat and simmer until glossy, whisking constantly. The hot fudge should be slightly thickened by now and coat the back of a spoon.
- Remove from heat and add the vanilla, whisking to combine.
- Serve warm. The remaining fudge can be stored in the refrigerator in an airtight container until ready to use again. Fudge can be reheated in a pan on the stove over medium-low heat or in the microwave in 15-second increments.
For the rest of the sundae:
- Scoop desired amount of ice cream into a sundae bowl. Drizzle with a measure of hot fudge, whipped cream, a sprinkle of nuts, and top with a cherry.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutritional information is for the Hot Fudge ONLY as the rest of the recipe will be adjusted per your preferences.
Nutrition
- Serving Size: 2 tbsp
- Calories: 161
- Sugar: 15 g
- Sodium: 33 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 16 g
- Protein: 1 g
- Cholesterol: 23 mg
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