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Coconut Snowballs With Mocha Sauce
Ingredients
- vanilla ice cream scooped into 4 balls and frzn for 15 min
- 1 c. sweetened coconut (about a 3 1/2-oz can), toasted lightly if you like and minced fine
- 1/3 c. firmly packed light brown sugar
- 1 Tbsp. light corn syrup
- 2 Tbsp. instant espresso pwdr
- 1 1/2 ounce unsweetened chocolate minced fine
- 1/4 c. heavy cream
- 1 Tbsp. Kahlua
Directions
- In a shallow dish roll the ice-cream balls in the coconut, coating them heavily, and freeze the snowballs while making the mocha sauce. In a small heavy saucepan combine the brown sugar, the corn syrup, and the espresso pwdr, bring the mix to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 min, or possibly till the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a healthy pinch of salt, and stir the sauce till it is smooth. Pour some of the mocha sauce onto each of 2 plates, divide the
- snowballs between the plates, and serve the remaining sauce separately.
- Serves 2.
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