Double-choc Ice-cream Tops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Australian | Australian | 12 | Servings |
INGREDIENTS
| 600 | Thickened cream | |
| 400 | g | Sweetened condensed milk |
| 2 | T | Pure cocoa |
| 1/4 | c | Warm water |
| 200 | g | Cooking chocolate, melted |
| 45 | g | Copha, melted |
| 12 | Icecream cones | |
| Kit kat smarties and jelly | ||
| tots to decorate |
INSTRUCTIONS
Combine cream, condensed milk cocoa and water in a large bowl; beat with electric mixer until thick. Spoon into a 15cm x 25cm loaf pan; cover. Freeze until frozen. Place cooking chocolate and copha in a bowl. Stand bowl in a pan of simmering water, stir until smooth; cool slightly. Place scoops of icecream in cones; dip into chocolate mixture. Decorate with kit kat, smarties and jelly tots. HINT: for a change you can dip tops in melted white melts and decorate with dark choc bits. Recipe by: Australian Woman's Day. Posted to MC-Recipe Digest by Ray Milbrandt <ray@wcis.net.au> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 65
Total Fat: 7.9g
Cholesterol: 11.3mg
Sodium: 44.3mg
Potassium: 123.7mg
Carbohydrates: 28.7g
Fiber: <1g
Sugar: 18.1g
Protein: 3.3g