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Ingredientes
- vanilla ice cream scooped into 4 balls and frzn for 15 min
- 1 c. sweetened coconut (about a 3 1/2-oz can), toasted lightly if you like and minced fine
- 1/3 c. firmly packed light brown sugar
- 1 Tbsp. light corn syrup
- 2 Tbsp. instant espresso pwdr
- 1 1/2 ounce unsweetened chocolate minced fine
- 1/4 c. heavy cream
- 1 Tbsp. Kahlua
Direcciones
- 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 pwdr, bring the mix to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 min, or possibly till the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a healthy pinch of salt, and stir the sauce till 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 239g | |
| Calories 805 | |
| Calories from Fat 401 | 50% |
| Total Fat 47.38g | 59% |
| Saturated Fat 33.05g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 68mg | 3% |
| Potassium 656mg | 19% |
| Total Carbs 108.69g | 29% |
| Dietary Fiber 10.8g | 36% |
| Sugars 80.05g | 53% |
| Protein 7.61g | 12% |
