Black-and-White Sundaes

• 1/3 cup Easiest Marshmallow Sauce, recipe follows
• 1/3 cup Cool Chocolate Sauce, or store-bought chocolate sauce, recipe follows
• 1 pint chocolate ice cream
• 1 pint vanilla ice cream
• Slightly sweetened whipped cream

1. Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other.
2. Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce.
3. Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.
4. Add a dollop of the whipped cream to each scoop and serve immediately.
5. 1 (12-ounce) package semisweet chocolate chips or 12 ounces bittersweet or semisweet chocolate, finely chopped
6. 1/2 cup heavy cream
7. Pinch salt
8. Melt the chocolate with the cream, 6 tablespoons water, and the salt in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
9. Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months.
10. Shake well before serving chilled, or gently reheat before serving.
11. Yield: 2 cups
12. 1 (7 1/2-ounce) jar marshmallow cream
13. With a rubber spatula, scrape the marshmallow cream into a bowl.
14. Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard.
15. Add the liquid to the bowl and whisk until smooth.
16. Thin the sauce with 1 to 2 tablespoons water if necessary.
17. Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months.
18. Serve at room temperature.
19. Yield: 1 1/3 cups

marshmallow sauce, chocolate sauce, chocolate ice cream, vanilla ice cream, whipped cream

Taken from www.foodnetwork.com/recipes/black-and-white-sundaes-recipe.html (may not work)