Elliott Styche is a baker, TV personality and vocal coach.

Today is World Chocolate Day.

Elliot will be making triple chocolate ice cream sundaes.

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Recipe below:

Triple Chocolate Ice Cream Sundae

A World Chocolate Day Celebration Dessert

This sundae is all about contrast and indulgence: gooey white chocolate blondie chunks layered with rich chocolate ice cream, glossy hot chocolate fudge sauce, and a billowy swirl of vanilla bean whipped cream. It’s dessert, turned all the way up.

White Chocolate Blondies

Ingredients:

• 180g unsalted butter, chopped

• 200g white chocolate, I use Callebaut finest Beligan

• 125g light brown sugar

• 100g caster sugar

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• 150g plain flour

• ½ tsp fine sea salt

Method:

1. Preheat oven to 170°C fan (180°C conventional). Grease and line an 8x8” square tin with baking paper.

2. Melt butter and white chocolate together over a saucepan of simmering water (or in the microwave). Stir until smooth. Cool slightly.

3. In a large bowl, whisk together brown sugar, caster sugar, and eggs for 2–3 minutes until pale and thickened.

4. Stir in vanilla, then slowly add the melted chocolate mixture. Mix until smooth.

5. Fold in the flour and salt until just combined. Add optional extras now if using.

6. Pour into prepared tin, smooth the top, and bake for 25–30 minutes, until golden on top and just set in the middle. A skewer should come out with moist crumbs.

7. Cool completely, then slice into small cubes for layering into the sundae.

Hot Chocolate Sauce

• 300g dark chocolate, I use callebaut for the smoothest sauce.

• 300g thickened cream

Method:

Combine both in a heatproof bowl and microwave in 30-second bursts, stirring between each, until smooth and glossy. Keep warm for pouring.

Vanilla Bean Whipped Cream

• 300g thickened cream

• 25g icing sugar

• 1 tbsp vanilla bean paste

Method:

Whip all ingredients together until soft peaks form—pipeable but not stiff. Chill until ready to serve.

Chocolate Ice Cream Use a premium chocolate milk chocolate ice cream, ideally one with extra chocolate chunks or fudge ripple for texture.

To Assemble the Sundae

1. Place a layer of white chocolate blondie cubes at the bottom of a chilled sundae glass.

2. Add a generous scoop of chocolate ice cream.

3. Drizzle with hot chocolate sauce.

4. Repeat the layers if your glass allows.

5. Top with whipped cream—pipe it on for flair, or spoon for a rustic look.

6. Finish with optional garnishes:

• Chocolate shavings

• White chocolate curls

• Cocoa nibs, sprinkles, or a cherry on top

Serving Notes

• Chill your sundae glasses before assembling for that luxe touch.

• Serve immediately for the best hot/cold contrast.

• For a party version, build it in a large glass trifle bowl or individual cups.