The Chocolate Ice Cream Sundae Party is just one of the fun theme party ideas in my cookbook, Hand Over the Chocolate & No One Gets Hurt! For your invitation, use your computer to print out an image of a chocolate ice cream sundae on card stock paper. Cut it out and write the party details on the back. Or attach your invitation to an inexpensive ice cream scoop and mail in a box.
Festive colors are in order for this event. Cover your serving table with a bright-colored table cloth. Hang colorful balloons and paper streamers from the chandelier over your table. Follow through with bright-colored napkins and serving dishes. Sprinkle colorful paper confetti around the tabletop for more pizzazz.
Serve build-it-yourself ice cream sundaes. Provide attractive dessert dishes for your guests to create their own sundaes. Offer Mocha Fudge Brownies (page 22) for the base, 2 or 3 flavors of chocolate ice cream, Espresso Chocolate Sauce (page 52), Chocolate Praline Sauce (recipe below), Chocolate Whipped Cream (page 46), chocolate sprinkles, chips or chopped chocolate covered nuts. Provide cherries for the top or, even better, chocolate covered cherries.
For an activity, have your guests guess the number of chocolates in a jar. The closest answer wins the jar of candy. Or ask guests to write down their answers to the question: If you were a chocolate dessert, what would you be and why? Collect their answers, read them aloud and ask guests to guess who wrote each one.
Guests keep their dessert dishes as party favors.
Chocolate Praline Sauce Recipe From:
Hand Over the Chocolate & No One Gets Hurt!
Hand Over the Chocolate & No One Gets Hurt!
2 cups brown sugar, firmly packed
1 cup dark corn syrup
1/2 cup butter or margarine
1 cup whipping cream
1 (6 oz.) package semi-sweet chocolate chips
1-1/2 teaspoons vanilla extract
2 cups chopped pecans, toasted*
In a medium saucepan, combine brown sugar, corn syrup and butter. Bring to a simmer over medium-low heat, stirring constantly. Cook 15 minutes or until sugar dissolves. Remove from heat. Whisk in whipping cream, chocolate chips and vanilla. Stir until chocolate melts. Stir in pecans. Serve warm over cake or ice cream. Makes about 5 cups of sauce.
*Toast pecans in a dry skillet over medium-high heat, stirring constantly for a few minutes until lightly browned.
In a medium saucepan, combine brown sugar, corn syrup and butter. Bring to a simmer over medium-low heat, stirring constantly. Cook 15 minutes or until sugar dissolves. Remove from heat. Whisk in whipping cream, chocolate chips and vanilla. Stir until chocolate melts. Stir in pecans. Serve warm over cake or ice cream. Makes about 5 cups of sauce.
*Toast pecans in a dry skillet over medium-high heat, stirring constantly for a few minutes until lightly browned.
Visit the Hand Over the Chocolate Blog
