Jump to Recipe
Mocha Mania Sundae with Double Coffee-Chocolate Sauces inspired by Brigham's
AI generated image
Inspired by Brigham's

Mocha Mania Sundae with Double Coffee-Chocolate Sauces

Dessert
This decadent dessert alternates scoops of coffee and chocolate ice cream, each topped with its complementary sauce for a rich coffee-chocolate experience. The technique of creating both coffee and chocolate sauces with different intensities offers a sophisticated flavor progression, while the contrasting temperatures of warm sauces and cold ice cream create an indulgent textural experience.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients

  • 1 pint Coffee ice cream (Premium quality)
  • 1 pint Chocolate ice cream (Premium quality)
  • 4 oz Semi-sweet chocolate (Chopped)
  • 1/2 cup Heavy cream (For chocolate sauce)
  • 1 tbsp Light corn syrup (For chocolate sauce)
  • 1/2 tsp Vanilla extract (For chocolate sauce)
  • 1 pinch Salt (For chocolate sauce)
  • 1/2 cup Strong brewed coffee (Freshly brewed espresso preferred)
  • 1/3 cup Brown sugar (Packed)
  • 2 tbsp Unsalted butter (For coffee sauce)
  • 1/4 cup Heavy cream (For coffee sauce)
  • 1 cup Heavy cream (For whipped cream)
  • 2 tbsp Powdered sugar (For whipped cream)
  • 1/2 tsp Vanilla extract (For whipped cream)
  • 12 whole Chocolate-covered espresso beans (For garnish)
  • 2 tbsp Chocolate shavings (For garnish)
  • 4 whole Maraschino cherries (With stems)

Tools You'll Need

  • 2 small saucepans
  • Whisk
  • Hand mixer or stand mixer for whipped cream
  • Tall sundae glasses
  • Ice cream scoop
  • Measuring cups and spoons
  • Serving pitchers for sauces
  • Grater for chocolate shavings

Chef's Tip

For the richest coffee flavor in your sauce, use freshly brewed espresso or very strong coffee, and reduce it slightly before adding other ingredients to concentrate the flavor. If you only have regular brewed coffee, add 1 teaspoon of instant espresso powder to intensify the coffee notes in the sauce.

Instructions

  1. Prepare the chocolate sauce: In a small saucepan over low heat, combine chopped chocolate, 1/2 cup heavy cream, and corn syrup. Stir constantly until chocolate is melted and mixture is smooth.
  2. Remove from heat and stir in 1/2 teaspoon vanilla extract and a pinch of salt. Transfer to a serving pitcher and keep warm.
  3. Make the coffee sauce: In another saucepan over medium heat, combine strong coffee and brown sugar. Bring to a simmer and cook for 5 minutes to reduce slightly.
  4. Reduce heat to low, then whisk in butter and 1/4 cup heavy cream. Simmer gently for 3-4 minutes until slightly thickened. Transfer to a serving pitcher and keep warm.
  5. Prepare the whipped cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.
  6. To assemble each sundae: In a sundae glass, add one scoop of coffee ice cream. Drizzle with chocolate sauce.
  7. Add one scoop of chocolate ice cream on top and drizzle with coffee sauce.
  8. Top with a second scoop of coffee ice cream and another drizzle of chocolate sauce.
  9. Crown each sundae with a generous dollop of whipped cream.
  10. Garnish with chocolate shavings, 3 chocolate-covered espresso beans, and a maraschino cherry on top.

Plating

Serve in a tall, clear sundae glass to showcase the alternating layers of coffee and chocolate ice cream. Ensure the sauces are visible drizzled between the layers, with some cascading down the sides of the glass. Top with a substantial swirl of whipped cream that rises above the rim. Arrange chocolate-covered espresso beans around the perimeter of the whipped cream, sprinkle with chocolate shavings for visual texture, and place a bright red maraschino cherry at the highest point for a classic finishing touch.

Storage & Reheating

The chocolate sauce can be refrigerated in an airtight container for up to 2 weeks. The coffee sauce can be refrigerated for up to 1 week. Reheat both sauces gently in a microwave or over a double boiler before using. Whipped cream is best made fresh but can be refrigerated for up to 24 hours. Assembled sundaes should be enjoyed immediately after preparation.

About This Recipe

The Mocha Mania Sundae is inspired by the coffee-chocolate creation that was a menu highlight at Brigham's restaurants throughout Massachusetts. The restaurant version featured the complementary pairing of coffee and chocolate flavors. This homemade recreation elevates the sundae with handcrafted coffee and chocolate sauces and the addition of chocolate-covered espresso beans for enhanced coffee flavor and texture, while maintaining the nostalgic appeal of this beloved dessert combination.

How did it turn out?

We'd love to hear about your experience making this recipe!