Good-quality vanilla ice cream, a dollop of whipped cream and piping hot chocolate sauce made from just two ingredients. A dame blanche needs nothing more: the secret isn’t in making it complicated, but in the contrast between hot and ice-cold.
Dame blanche
Dame blanche
Method
01
Prepare
Take the ice cream out of the freezer 10 minutes beforehand; then you can scoop nice balls. Put your sundae glasses or glasses in the fridge in advance. If you like, toast the almonds golden brown in a dry pan.
02
Chocolate sauce
Bring the 200 ml of cream to just below boiling in a small saucepan. Take off the heat, break the chocolate into it and leave to stand for a minute. Then stir smooth, done. Thicker? More chocolate. Thinner? A splash of warm milk.
03
Whipped cream
Whip the cream with the sugar to soft peaks (or grab the can; no shame on a weekday).
04
Assemble
Three scoops of ice cream per glass, a generous dollop of whipped cream alongside and, if you like, a few almonds over the top.
05
Serve
Only pour the hot chocolate sauce over the ice cream at the table. That moment, hot on ice-cold, is the dame blanche.
Tips & notes
Sauce left over? It keeps for days in the fridge and turns into a firm ganache: warm it gently (in a bain-marie or very briefly and carefully in the microwave, stirring) and it is liquid again. That way the next dame blanche is already half made.
Variations
- Replace the vanilla ice cream with pistachio ice cream for another classic combination.
- Serve with warm cherries or fresh raspberries alongside the ice cream.
Contains:
Milk
Tree nuts
| Calories | 936 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 126 g |
| Fat | 44 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
