This is a treat that I enjoy on occasion. I'm a sucker for Sanders' Hot Fudge...it really is pretty darned fantastic on vanilla ice cream (*good* vanilla ice cream, else, why bother?). It seems that a good 50% or better of the full service restaurants in the Detroit area offer up this dessert amongst their offerings, and it really doesn't bother me all that much...until I see the associated price tag.
I was at a local spot last week (high end prices, to be fair), but theirs was $9. I'm sorry: $9 for a semi-glorified ice cream sundae with almost *zero* house application is just out-and-outrageous. But this isn't limited to high end places, though. It seems like everywhere, it's a good $6 or more, and cream puffs are *ridiculously* easy-to-make, inexpensive, and require very little skill and/or preparation.
To wit: my mom made some this afternoon, served up with some Hudsonville Vanilla, and that wonderful Sanders stuff, and it was absolutely spot-on *perfect*. It needed nothing more but a second serving. We're talking total cost of the thing at *maybe* $.50. Cream puff, scoop of ice cream, Sanders' Hot Fudge. Done like yesterday's dinner.
So, really: if this requires so little (none?) of the kitchen's talent, why's it consistently expensive?