Salted-Chocolate Hot Fudge Sundaes

• For the salted-chocolate bits
• 1/2 pound (227 grams) bittersweet chocolate (not chips), finely chopped
• 3/4 teaspoon fleur de sel or 1/2 teaspoon sea or kosher salt
• For the hot fudge sauce
• 6 ounces (170 grams) bittersweet chocolate (not chips), finely chopped
• 3/4 cup (180 ml) heavy cream
• 3 tablespoons light corn syrup
• 2 tablespoons sugar
• For the sundaes
• 3/4 cup (75 grams) toasted slivered almonds
• 1 pint (480 ml) coffee (or other favorite flavor) ice cream
• 1 pint (480 ml) vanilla (or other favorite flavor) ice cream
• 1 drop lightly sweetened whipped cream

1. WORKING AHEAD: You can make the chocolate bits up to 2 weeks ahead; wrap them well and keep them frozen. The hot fudge sauce can also be made up to 2 weeks ahead; keep it in a sealed jar in the refrigerator. You can even scoop the ice cream onto a baking sheet a few hours in advance and keep the balls in the freezer. (I line the sheet with parchment paper or a silicone baking mat.)
2. TO MAKE THE BITS: Line a pie plate with plastic wrap. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt and stir to blend, then, using an offset spatula or a table knife, spread the chocolate in the pie pan, making a layer that's 1/8 inch thick (shape doesn't matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When the chocolate is solid, chop it into bite-sized bits. Keep frozen until needed. (You can do this up to 2 weeks in advance.)
3. TO MAKE THE SAUCE: Put the chocolate, cream, corn syrup and sugar in a medium saucepan over medium-low heat and cook, stirring constantly, until the chocolate melts and the mixture comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two more, then scrape it into a rnheatproof container.Use now or cover and refrigerate until needed. (The sauce will keep for up to 2 weeks in the refrigerator.)
4. TO MAKE THE SUNDAES: If necessary, warm the fudge sauce in a double boiler or microwave on low. Foreach sundae, sprinkle some salted-chocolate bits and almonds into the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream and some hot fudge sauce, almonds and bits. Finish with a scoop or two of vanilla ice cream and more fudge sauce, whipped cream, almonds and chocolate bits. Serve immediately.

chocolate bits, bittersweet chocolate, kosher salt, sauce, bittersweet chocolate, heavy cream, light corn syrup, sugar, almonds, coffee, vanilla, cream

Taken from food52.com/recipes/78398-salted-chocolate-hot-fudge-sundaes (may not work)