Coupe Danemark - Ice cream dessert with hot chocolate sauce
This recipe is from one of my Summer of Six menus - the cold weather option. I give three hot dishes to warm up your guests if you're having a Garden Party for Six and snow is forecast. Have a look at From Cologne to Copenhagen for the full menu.
The Tivoli Gardens in Copenhagen are a pleasure at any time of the year, but perhaps most at Christmas. The scent of spices and chocolate warms and entices you. I can’t call Coupe Danemark actually a street food, you can’t eat it with bare hands. But even in cold weather, this ice-and-hot sauce dessert is served to eat at streetside tables. It's called Coupe Danemark in Germany and Switzerland (hence the spelling) and Dame Blanche - or White Queen - in Belgium and Holland, but I'm not sure it's got it's own name in Denmark, so I'm using the German name here.
I have cheated and used shop bought vanilla ice-cream but I will have some recipes for home made ice-cream on my blog when the weather is more suitable for thinking about making your own frozen desserts.
Serves 6. Timings: 10 minutes
Roast the hazelnuts in a small frying pan for a few minutes and bash them with a potato masher or solid block to get crumbled pieces. Leave on kitchen paper to cool.
Put all the sauce ingredients into a microwave bowl and blast for 30 seconds. Stir, blast again for 30 seconds. Check the consistency, if you need more butter, add a little more to keep the sauce glossy and pourable.
Spoon a generous helping of ice-cream into each sundae dish. Pipe cream round the outside and spoon hot sauce down the middle, so it hits the ice cream. Pipe a little cream on top and sprinkle over some roast chopped hazelnuts.
Serve straightaway with a few chocolate sprinkles or curls on top.
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