Have your say
Ingredients
Photo: Marina Oliphant
- 600g great chocolate ice-cream
- 200 ml hot espresso coffee
- 200 ml Frangelico, Nocello, cognac, or Baileys
Method
Soften the ice-cream out of the freezer for 15 minutes, then transfer to a plastic container and level off the top - you want it about four centimetres deep. Re-freeze until required. When ready to serve, cut out four rounds with an eight centimetre-wide cookie cutter (you can also do this step ahead and refreeze, if you have more time). Slip a broad knife underneath and transfer to shallow dessert or pasta bowls.
Make the coffee and pour into four small warmed cups. Pour the liqueur into four chilled shot glasses. At the table, each guest can pour the coffee and liqueur over their ice-cream and dig in as it melts into a creamy mess.
Tip: No time? Just scoop the ice-cream straight into coffee cups and serve with the coffee and liqueur.
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.