| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | February 19 | 1 | servings | |
INGREDIENTS
| Vanilla ice cream; scooped into 4 | ||
| ; balls and frozen | ||
| ; for 15 minutes | ||
| 1 | c | Sweetened coconut; (about a 3 1/2-ounce |
| ; can), toasted | ||
| ; lightly if desired | ||
| ; and chopped fine | ||
| 1/3 | c | Firmly packed light brown sugar |
| 1 | tb | Light corn syrup |
| 2 | tb | Instant espresso powder |
| 1 1/2 | oz | Unsweetened chocolate; chopped fine |
| 1/4 | c | Heavy cream |
| 1 | tb | Kahlua |
INSTRUCTIONS
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 powder, bring the mixture to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 minutes, or until the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a pinch of salt, and stir the sauce until 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. Gourmet February 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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