Coconut Snowballs With Mocha Sauce
| 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 | T | Light corn syrup |
| 2 | T | Instant espresso powder |
| 1 1/2 | oz | Unsweetened chocolate |
| chopped fine | ||
| 1/4 | c | Heavy cream |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 876
Calories From Fat: 579
Total Fat: 68.1g
Cholesterol: 81.5mg
Sodium: 288.7mg
Potassium: 704.7mg
Carbohydrates: 77.4g
Fiber: 15.5g
Sugar: 50.7g
Protein: 9.4g