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Add a photoServings: 2
Ingredients
- 1/4 c. walnut pcs
- 2 ounce high-quality bittersweet chocolate broken into pcs
- 2 Tbsp. unsalted butter
- 1 Tbsp. sugar
- 3 Tbsp. lowfat milk
- 1/4 tsp baking pwdr
- 1 tsp vanilla extract
- 4 scoop coffee gelato - (1/2 c. per serving)
- 1/4 c. coarsely-minced white chocolate
Directions
- Heat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast them till fragrant, 5 to 6 min. Don't let them brown. Cold. (Can be done ahead and frzn. Return to room temperature before using.)
- Place the chocolate, butter, sugar and lowfat milk in a microwave-safe dish which holds 3 c.. Cook on 10% power for 1 minute stirring once after 30 seconds. Stir till smooth. Stir in the baking pwdr and vanilla. (This can be made a week ahead and refrigerated or possibly frzn up to 1 month. Let it come to room temperature before reheating.)
- Place 2 scoops of gelato into each of 2 shallow dessert plates. Spoon the warm sauce over, dividing proportionately. Sprinkle 2 Tbsp. each of white chocolate and walnuts over both sundaes. Serve immediately.
- This recipe yields 2 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 2 servings | |
| Calories 327 | |
| Calories from Fat 263 | 80% |
| Total Fat 30.86g | 39% |
| Saturated Fat 17.01g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 176mg | 7% |
| Potassium 305mg | 9% |
| Total Carbs 17.08g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 8.19g | 5% |
| Protein 5.55g | 9% |
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