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Loading...A beloved Belgian café classic, this elegant sundae pairs creamy vanilla ice cream with a glossy warm dark chocolate sauce and a cloud of fresh whipped cream. Despite its simple presentation, it showcases the depth of Belgian chocolate and is a hallmark of Brussels' grand cafés. Serve it in chilled glasses for a dramatic contrast between hot sauce and cold ice cream.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 820 kcalCalories
- 60 gFat
- 37 gSaturated Fat
- 62 gCarbs
- 4 gFiber
- 48 gSugar
- 10 gProtein
- 110 mgSodium
- 380 mgPotassium
- 200 mgCalcium
- 4 mgIron
- 1 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the Belgian chocolate sauce
- 200 g dark Belgian chocolate (70% cacao), finely chopped
- 200 ml heavy cream
- 2 tbsp unsalted butter, cubed
- 1 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
For the whipped cream
- 250 ml heavy cream, well chilled
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
For assembling
- 800 ml premium vanilla ice cream (about 8 scoops)
- 30 g dark Belgian chocolate, shaved with a peeler
- 2 tbsp toasted hazelnuts, roughly crushed (optional)
- 4 speculoos cookies, crumbled (optional)
Directions
- Place the finely chopped chocolate in a heatproof bowl and set aside.
- Warm the cream in a small saucepan over medium heat until it just begins to bubble at the edges; do not let it boil, as this can make the sauce grainy.
- Pour the hot cream over the chopped chocolate and let it stand for 1 minute to soften.
- Whisk gently from the center outward in small circles until the mixture becomes smooth, glossy, and uniform.
- Stir in the butter, sugar, vanilla, and salt until fully melted and combined; keep the sauce warm over a double boiler or on very low heat.
- In a chilled metal bowl, whip the cold cream with powdered sugar and vanilla using a hand whisk or stand mixer until soft, billowy peaks form; do not overwhip.
- Scoop 2 generous balls of vanilla ice cream into each chilled sundae glass or coupe.
- Spoon the warm chocolate sauce generously over the ice cream, allowing it to cascade down the sides.
- Top each sundae with a large quenelle or dollop of whipped cream.
- Finish with shaved chocolate, crushed hazelnuts, and crumbled speculoos if using, and serve immediately.
Cook’s Notes
- Use a high-couverture Belgian chocolate such as Callebaut or Côte d'Or for the deepest flavor and silkiest texture.
- Chill the serving glasses in the freezer for 10 minutes before assembling to keep the ice cream firm when the warm sauce is poured.
- If the chocolate sauce thickens as it sits, whisk in a splash of warm cream to restore its pourable consistency.
- For an even more dramatic presentation, pipe the whipped cream through a fluted tip and dust the top with a little cocoa powder.
- Dame Blanche pairs beautifully with a small glass of Belgian stout or a strong espresso.
