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Espresso Ice cream Profiteroles with Hot Chocolate Sauce

Serves 6-8

Ingredients

  • 1 litre Australian vanilla ice cream, slightly softened
  • 1 tablespoon ground coffee beans
  • 1 tablespoon coffee liqueur eg. kahlua
  • 200ml Australian cream
  • 1 tablespoon coffee liqueur, extra
  • 300g dark chocolate, chopped
  • 30 choux pastry puffs
Download Recipe (PDF)

Method

  1. 1. Mix ice cream, coffee and liqueur until well combined. Freeze until required.
  2. 2. Bring cream and extra liqueur to a gentle simmer over low heat, remove from heat and stir in chocolate until smooth and glossy.
  3. 3. For serving, remove ice cream from freezer 15 minutes before assembly. Split each choux puff in half horizontally and fill with a scoop of icecream. Pile onto a serving plate and drizzle with hot chocolate sauce. Serve immediately.

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