½Tbsp.toasted nuts, crushed with the flat of a chef's knifealmonds, hazelnuts, pecans, or walnuts, or a mix of what yu like
2scoopsvanilla ice cream
1Tbsp.port, good sherry, or bourbon
2-3 dropsAngostura or black walnut bitters (optional)
1 piececrystallized orange (optional) or a wedge of fresh orange
pinchMaldon or other finishing salt
Finely chop the chocolate and put it in a small heatproof bowl over a small saucepan of barely simmering water.* Stir frequently until the chocolate is about 85% melted, about 3-4 minutes, and remove from the heat. Stir every minute or two to allow the residual heat to finish melting the chocolate. Be cautious about multi-tasking during this step to avoid overheating the chocolate and causing it to seize.
If they aren't already toasted, put the nuts in a small skillet over medium heat and stir frequently until they are aromatic and ever so slightly browned, stirring very frequently, about 3-4 minutes. Be cautious about multi-tasking during this step to avoid burning the nuts. Cool slightly and crush the nuts with the flat side of a chef's knife, or roughly chop.
Scoop the ice cream into a small bowl or cocktails glass. Spoon the warm chocolate over the top, followed by the liquor. Top with the crushed nuts and crystallized orange. Sprinkle with a few drops of bitters and a pinch of crunchy Maldon salt. Serve immediately. Sit back and swoon.
*Alternatively on a convection cooktop, melt the chocolate directly in a small saucepan on a very low setting. On my convection cooktop, chocolate melts beautifully on 1.5.Many kinds of nuts would be perfect here: Almonds, hazelnuts, pecans, and walnuts. The very best might even be those from a can of fancy mixed nuts.I'm famous for burning nuts! Don't let that happen to you! Experiment with the liquor and or bitters you chose. There are so many kinds available these days. This is a happy way to end a dinner party, especially if you've knocked yourself out before the dessert comes. It's the easiest show-stopping winter dessert I can imagine.