SALTED BUTTER FUDGE SAUCE

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2 cups (500g) heavy cream

4 tablespoons (56g) salted butter

¾ cup (150g) dark brown sugar

½ cup (111g) granulated sugar

1 cup Dutch (110g) process cocoa

3ounces (85g) dark chocolate

2 teaspoons (9g) vanilla extract

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BANANAS FOSTER

¼ cup (56g) unsalted butter

½ cup plus 1 tablespoon (117g) dark brown sugar

½ teaspoon (1g) salt

1 cinnamon stick toasted

3 bananas

⅓ cup (70g) high proof rum

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1. To make the fudge sauce, combine heavy cream, salted butter, granulated sugar, dark brown sugar. Whisk and bring to a light simmer, do not boil.

2. Whisk in 3 oz of very finely chopped chocolate. Keep whisking until completely melted. Remove from heat and add 1 cup of Dutch processed cocoa. Return to a very low simmer until thick and glossy (about 30 seconds).

3. Remove from heat and then add 2 teaspoons of vanilla extract. If it’s clumpy, you can strain it through a fine-mesh strainer.

4. For a banana fosters banana sundae, begin by charring a stick of cinnamon. In a skillet, toss in ¼ cup of unsalted butter, ½ and 1 tablespoon of dark brown sugar, ½ teaspoon of sea salt, and the cinnamon stick. Heat over medium stirring occasionally until melted and homogenous until it begins to lightly bubble. Once melted avoid stirring too much.

5. Once bubbling, add your bananas that have been quartered into the pan. Let them simmer for three minutes then flip and cook another 2 to 3 minutes. Increase the heat slightly and add your rum. It should simmer immediately.

6. Ignite the pan and flambee until the flame dies out. Add a scoop of vanilla ice cream, your bananas foster, and top with the rum sauce from the pan and you’re done!