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    Whip & Wander » Recipes » Desserts

    Published: Jul 25, 2021 · Modified: May 16, 2024 by Jenni · This post may contain affiliate links.

    Florean Fortescue's Choco-Nut Sundae

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    two hot fudge sundaes with cherries and golden spoons
    two sundaes with ice cream, whipped cream, and cherries on top
    a closeup of the top of a hot fudge sundae with whipped cream and a cherry on top
    two of Florean Fortescue's Choco-Nut Sundae's on a wooden tray with a dark green cloth behind the dishes

    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!

    a top down view of two ho fudge sundaes on a wooden surface with golden spoons
    a top-down view of a hot fudge sundae with a cherry on top

    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
    a glass jar of hot fudge sauce with a spoon hovering over top drizzling hot fudge into the jar

    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

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    two of Florean Fortescue's Choco-Nut Sundae on a wooden tray

    LOOKING FOR MORE HARRY POTTER-INSPIRED RECIPES?

    You’re in luck! You can find all my Harry Potter-inspired recipes and other magical content linked HERE.

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    two of Florean Fortescue's Choco-Nut Sundae's on a wooden tray with a dark green cloth behind the dishes

    Florean Fortescue's Choco-Nut Sundae

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Whip & Wander
    • 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
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    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

    Scale

    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:

    1. 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.
    2. Add the bittersweet chocolate and allow to gently melt, whisking to combine.
    3. 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.
    4. Remove from heat and add the vanilla, whisking to combine.
    5. 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:

    1. 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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