| 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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