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Curtis Stone’s choc-hazelnut sundaes with honey-whipped cream

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  • Egg free
  • Gluten free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free

Stuck for dessert ideas? Curtis Stone's indulgent sundaes – loaded with hazelnuts, honey and a touch of salt flakes – are just the thing and ready in 30 minutes.

  • Serves2
  • Cook time20 minutes
  • Prep time10 minutes, + cooling time
Choc-hazelnut sundaes with honey-whipped cream

Ingredients

  • 3/4 cup (105g) hazelnuts
  • 1/2 cup (55g) caster sugar
  • 45g unsalted butter, softened, divided
  • 1/2 tsp sea salt flakes, divided
  • 205ml thickened cream, divided
  • 100ml honey, divided
  • 85g 70% cocoa dark chocolate, finely chopped
  • 2 tbs cocoa powder
  • 1/4 tsp vanilla extract
  • 4 scoops hazelnut ice cream, divided
  • Raspberries, to serve

Nutritional information

Per serve: Energy 3227kJ/772 Cals (37%), Protein: 16g (32%), Fat: 48g (69%), Sat Fat: 26g (108%), Carb: 75g (24%), Sugar: 64g (71%), Dietary Fibre: 5g (17%), Sodium: 484mg (24%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C (160°C fan-forced). Spread hazelnuts in a single layer on a baking tray. Roast for 10 mins or until golden. Place in a clean tea towel and set aside for 1 min to steam. Rub hazelnuts in tea towel to remove most of the skins.

  2. Step 2

    Meanwhile, spray a separate baking tray with olive oil spray. In a medium saucepan over medium heat, melt sugar, tilting pan to distribute sugar without stirring, for 6-8 mins or until completely melted and dark amber in colour. Stir in hazelnuts, 5g butter and half the salt. Pour onto the prepared tray, spreading out in a single layer. Set aside to cool completely. Coarsely chop.

  3. Step 3

    In a small saucepan, combine 1/3 cup (80ml) cream, 1/3 cup (80ml) honey and the remaining butter and salt and bring to a simmer over medium heat, stirring occasionally. Whisk in chocolate until melted and smooth. Remove pan from heat. Whisk in cocoa powder and vanilla.

  4. Step 4

    In a medium bowl, use an electric mixer to whisk the remaining cream and honey until soft peaks form.

  5. Step 5

    Drizzle a little warm chocolate mixture into 2 serving glasses. Spoon 1 scoop of ice cream into each glass. Drizzle with a little more chocolate mixture. Sprinkle with some candied hazelnut. Top with remaining ice cream, some honey-whipped cream and a little more chocolate mixture. Sprinkle with a little more candied hazelnut and serve with the raspberries.

Recipe tip

COOK. STORE. SAVE
Clever storage:
Store leftover honey cream and candied hazelnut in separate airtight containers in the fridge for up to 5 days. Use to fill meringue nests for a quick dessert.

Ingredient tip: You can substitute hazelnut ice cream for vanilla ice cream.

Curtis Stone’s choc-hazelnut sundaes with honey-whipped cream

Curtis Stone’s choc-hazelnut sundaes with honey-whipped cream
  • Serves2
  • Cook time20 minutes
  • Prep time10 minutes, + cooling time
Ingredients
  • 3/4 cup (105g) hazelnuts
  • 1/2 cup (55g) caster sugar
  • 45g unsalted butter, softened, divided
  • 1/2 tsp sea salt flakes, divided
  • 205ml thickened cream, divided
  • 100ml honey, divided
  • 85g 70% cocoa dark chocolate, finely chopped
  • 2 tbs cocoa powder
  • 1/4 tsp vanilla extract
  • 4 scoops hazelnut ice cream, divided
  • Raspberries, to serve
    Description

    Stuck for dessert ideas? Curtis Stone's indulgent sundaes – loaded with hazelnuts, honey and a touch of salt flakes – are just the thing and ready in 30 minutes.

    Method
    1. Step 1

      Preheat oven to 180°C (160°C fan-forced). Spread hazelnuts in a single layer on a baking tray. Roast for 10 mins or until golden. Place in a clean tea towel and set aside for 1 min to steam. Rub hazelnuts in tea towel to remove most of the skins.

    2. Step 2

      Meanwhile, spray a separate baking tray with olive oil spray. In a medium saucepan over medium heat, melt sugar, tilting pan to distribute sugar without stirring, for 6-8 mins or until completely melted and dark amber in colour. Stir in hazelnuts, 5g butter and half the salt. Pour onto the prepared tray, spreading out in a single layer. Set aside to cool completely. Coarsely chop.

    3. Step 3

      In a small saucepan, combine 1/3 cup (80ml) cream, 1/3 cup (80ml) honey and the remaining butter and salt and bring to a simmer over medium heat, stirring occasionally. Whisk in chocolate until melted and smooth. Remove pan from heat. Whisk in cocoa powder and vanilla.

    4. Step 4

      In a medium bowl, use an electric mixer to whisk the remaining cream and honey until soft peaks form.

    5. Step 5

      Drizzle a little warm chocolate mixture into 2 serving glasses. Spoon 1 scoop of ice cream into each glass. Drizzle with a little more chocolate mixture. Sprinkle with some candied hazelnut. Top with remaining ice cream, some honey-whipped cream and a little more chocolate mixture. Sprinkle with a little more candied hazelnut and serve with the raspberries.