Butterscotch Almond Cookie Cups and Classic Hot FudgeSeptember 6, 2011
One thing that I really like about The Perfect Scoop are the non-ice cream recipes – the mix-ins, toppings, and vessels. Most of the time, a bowl of ice cream is more than enough to make me happy, but sometimes I like to go the extra mile and dress it up.
So, to go with my beloved Roasted Banana Ice Cream, I made Butterscotch Almond Cookie Cups and Classic Hot Fudge. The cookie cups are crisp, buttery, and are a fun way to have cookies with your ice cream. I’ve made hot fudge before and didn’t think it was anything special; this recipe is a keeper. It was thick and smooth and so satisfying mixed with a bite of cold ice cream.
- I think the cookie cup process is similar to making tuiles…but I’ve never made tuiles! I was able to work quickly enough to get four cups molded before they hardened. For the second and third batches, I did have to re-heat the batter to make it soft enough to spread on the parchment.
- I made 1/2 of the hot fudge recipe, and used Jacques Torres 60% chocolate. After a gentle reheating in the microwave, it was just as tasty on the second and third days.
You can find the recipe for Classic Hot Fudge here on Google Books.
The Google Books preview doesn’t have the recipe for the cookie cups, but David Lebovitz has a similar recipe here on his site (scroll to the end of the post for the recipe). That recipe calls for pecans instead of almonds, and is slightly different than the one in the book.