We can’t hit up the south without dessert. Right? Sacrilege. But what to make. No, seriously, what to make? So many options running through my head for so many good and insanely decadent things.
Key lime pie? Too much like summer, when the outside is too much like fall.
Yam’s lemon pound cake? Same rationale. It’s the lemon. Look for it next June.
Peach cobbler? Peaches have long gone bye-bye.
Beignets? Been there, done that.
Red Velvet? Not a fan (don’t hate).
Chess Pie? Pecan Pie? Mississippi Mud Pie? Black Bottom Pie? Too much pie.
Problem. You know how I feel about pie, but I had an idea. I decided I needed to figure out a way to merge the Mississippi mud with the pecan because I liked the idea the chocolate-chocolate-chocolate of the Mississippi Mud combined with the the earthy, crunchy pecans. All with the background of coffee. The solution seemed rather obvious.
An ice cream sundae.
Because you know how I feel about ice cream.
The parts are rather simple. Coffee ice cream. Salted, toasted pecans. Chocolate chunks. Whipped cream. Sounds good, but we still need some kind of a sauce. Maybe a chocolate sauce. Maybe a caramel sauce. A little bit of both? Maybe a little bit of booze, too.
Yes, that’ll do.
Inspired by Apple Crisp’s Bourbon Chocolate Pecan Pie, I twisted up my salted caramel sauce by adding a bit of dark chocolate and, in a nod to Kentucky, a splash of good ole’ bourbon.
Before I started this whole thing, I think I had one bottle of booze in my house total, some Captain Morgan with which to make rum balls. Once a year. You know how much booze I have now? Lots of booze. Thanks, Western Europe. I guess it’s time to party.
I’ll bring the booze and the bourbon chocolate salted caramel sauce. You bring the rest.
- 1 cup sugar
- 1/4 cup water
- 2 ounces dark chocolate
- 3 TB Bourbon
- 1 tsp sea salt
- 1 tsp vanilla extract
- 3 TB unsalted butter
- 1/2 cup heavy cream
- Dissolve the water and sugar in a medium saucepan. Put over medium heat, stirring until the sugar is dissolved. Once the sugar starts crystallizing, stop stirring (really, trust me).
- Let it do its thing until it gets to be a dark amber color. Remove from the heat, add the butter, chocolate, cream and salt. Stir, and place over heat, continue stirring until smooth. Once smooth, add the bourbon and vanilla extract. Serve atop ice cream.
For some more learnin’, check it, for the difference between whiskey and bourbon. Neato facts.
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