2 ratings

Chocolossus Sundae

This recipe is from the legendary Fountain in London's Fortnum & Mason

This baby’s big. With banana and Chocolossus ice cream, walnut sauce, whipped cream, banana chips, and Chocolossus biscuits. Forget the Colossus of Rhodes — this sundae truly bestrides the ice cream world. — Tom Parker Bowles, author of Fortnum & Mason: The Cookbook

Calories Per Serving


For the dark chocolate sauce:

  • 1/2 Cup double cream
  • 1/3 Cup milk
  • 1/2 Cup dark chocolate (54 percent cocoa solids), chopped

For the walnut sauce:

  • 3 Ounces walnuts
  • 2/3 Cups double cream
  • 3 Ounces dark soft brown sugar
  • 1 Tablespoon unsalted butter

For the Chantilly cream:

  • 1 Cup double cream
  • 1 vanilla pod
  • 1 Tablespoon powdered sugar


For the dark chocolate sauce:

Pour the cream and milk into a saucepan and bring to the boil.

Remove from the heat, add the chocolate, and stir gently until smooth.

For the walnut sauce:

Make a caramel sauce.

Put the cream and sugar into a small pan and bring to the boil, stirring to dissolve the sugar.

Reduce the heat and simmer for 5 minutes.

Remove from the heat and stir in the butter until dissolved.

Spread the walnuts on a baking sheet and toast in an oven heated to 180 degrees C (350 degrees F) for 8-10 minutes, until slightly darker in color.

Stir them into the caramel sauce.

For the Chantilly cream:

Pour the cream into a bowl, then slit the vanilla pod open lengthwise and scrape out the seeds into the bowl.

Sift in the powdered sugar and whip the cream until it forms stiff peaks

To assemble the sundae:

Swirl some chocolate sauce around the base of a coupe glass.

Add a scoop of banana ice cream (see recipe below), then a few dried banana chips, followed by a scoop of chocolate ice cream and a few more dried banana chips.

A few mini-marshmallows are nice too, as they add another texture.

Pipe or spoon some Chantilly cream over the top.

Top with 5 chocolate mocha beans, drizzle with chocolate sauce and walnut sauce, then add some more Chantilly cream.

At Fortnum’s, we serve this with two of our supersized, ultra-chocolatey Chocolossus biscuits on the side

Note: If you cant get any banana ice cream, you can make a very quick and easy one by freezing 4 chopped ripe bananas for at least 2 hours, until completely frozen, then blitzing them in a food processor or blender with 2 tablespoons of honey and the zest and juice of 1 lime.

Adapted from Fortnum & Mason: The Cook Book by Tom Parker Bowles (Fourth Estate, 2016)