4 Serves
15 Mins
Warm the heavy cream in a small saucepan over medium heat until steam rises and small bubbles appear around the edge; do not boil it hard.
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Vitamin E
3 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
232 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
509 mg / 4,700 mgSodium
108 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
43 g / 50 gSaturated Fat
19 g / 20 gCholesterol
111 mg / 300 mgCaffeine
10 mgNet Carbs
48 gAlcohol
0 g
Remove the pan from the heat, add the chopped dark chocolate, and stir until the mixture becomes smooth and pourable.
Divide the vanilla ice cream among four chilled bowls or glasses.
Pour the warm chocolate sauce over the ice cream, finish with whipped cream and almond slivers, and serve immediately.
3
g50
g10
g
