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To-Die-For Mounds Sundae




Source of Recipe


Barbara Mooers


Recipe Introduction


"This is so rich with coconut and chocolate it is almost sinful."



List of Ingredients




vanilla ice cream
1/2 lb mixed nuts, toasted in a fry pan salted and crushed
whipped cream, sweetened and flavored with vanilla
pure vanilla extract
maraschino cherries

---Coconut Sauce---
1 (14 ounce) can sweetened condensed milk
2 egg yolks, beaten
1/4 cup butter
1/2 cup flaked coconut
1 teaspoon pure vanilla extract

---Dark Chocolate Sauce---
1 cup sugar
1/2 cup light corn syrup
1 beaten egg
2 ounces unsweetened baking chocolate
2/3 cup evaporated milk
1 teaspoon pure vanilla extract


Recipe



1. Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and butter.
2. Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
3. Stir in remaining ingredients.
4. Serve warm.
5. Refrigerate leftovers.
6. Dark Chocolate Sauce: In a sauce pan combine sugar, corn syrup and egg.
7. Add chocolate.
8. Cook over medium heat stirring constantly until mixture comes to full boil.
9. Boil and stir for three minutes.
10. Remove from heat and let stand for 5 minutes.
11. Gradually stir in milk and vanilla.
12. Refrigerate leftovers.
13. Place 1 scoop of vanilla ice cream in a sundae dish or small bowl.
14. Cover with 2 tbls.
15. of hot coconut sauce and 2 tbls of hot dark chocolate sauce.
16. Top with whipped cream, mixed nuts and a cherry.
17. There is enough sauce for about 15 servings.