Contact us
The FareTrade

The Trade

Mexican Hot Fudge Sundae | Mole Popcorn | Cherry | Cola

Ice Cream.jpg



For The Sundae:
1 Cup, Dakotas Pop Parlor Holy Mole Popcorn, Chopped
1 Pint, Chocolate Ice Cream
1 Cup, Dried Tart Cherries
1 Mexican Coke, Each
1 Tablespoon, Vanilla Bean Puree
1 Lemon, Each Juice Only
1/4 Cup, Agave
2/3 Cups, Heavy Cream
1/2 Cup, Corn Syrup
1/3 Cup, Brown Sugar
1 Tablespoon, Red Chile Powder
1/2 Tablespoon, Cinnamon Powder
Kosher Salt, To Taste

For The Fudge:
1/4 Cup, Cocoa Powder
1 Teaspoon, Kosher Salt
7 Oz., Bittersweet Chocolate (Divided In Half)
2 Tablespoons, Unsalted Butter
2 Tablespoons, Vanilla Bean Puree


For The Dish:

  1. Add the cherries, mexican coke, vanilla bean puree, lemon juice, agave syrup and pinch of salt into a sauce pan. Let it come to a simmer and reduce into a thick consistency. Set aside.
  2. To make the fudge add the cream, corn syrup, brown sugar, red chile powder, cinnamon, cocoa powder, 1/2 of the bitter sweet chocolate and salt into a sauce pan and bring to a boil. Let it simmer for about 1 to 2 minutes. Take off the heat and whisk in the remaining chocolate and butter until smooth.
  3. Spoon ice cream into a bowl; top with the dual sauces and sprinkle the Dakota Pop Parlor Holy Mole Popcorn. 

Master All Of Chef Dakota's Featured Recipes