Waitrose

Baileys mocha sundae

Liqueur, coffee and chocolate come together with magnificent effect in this decadent sundae. 

  • Vegetarian

Ingredients

6 scoops coffee ice cream (about 250ml)

50ml double cream

1½ tbsp Baileys Irish Cream

2 cherries, to decorate (optional)

 

CANDIED HAZELNUTS

25g blanched hazelnuts

2 tsp caster sugar

 

BAILEYS MOCHA SAUCE

70g plain chocolate, broken into squares

2 tsp instant coffee

50ml double cream

2 tsp golden syrup

1½ tbsp Baileys Irish Cream

Method

1. Start by making the candied nuts: put the hazelnuts and caster sugar in a small frying pan and set over a medium heat. Cook for 2-3 minutes, swirling the pan occasionally, until the sugar has turned a dark golden caramel and the nuts are lightly toasted; take care as it can burn easily. Tip onto a sheet of baking parchment and leave to cool completely before roughly chopping.

2. For the sauce, put all the ingredients, apart from the Baileys, in a small pan. Melt over a medium-low heat for 5 minutes, until combined, then whisk in 1½ tbsp Baileys with a pinch of salt; set aside to cool briefly.

3. Divide the ice cream between 2 glasses or bowls, pouring mocha sauce between the layers, then scatter over most of the chopped candied hazelnuts.

4. Whip the double cream to soft peaks, then ripple through 1½ tbsp Baileys before spooning on top of the sundaes. Finish with the remaining candied hazelnuts and top each with a cherry, if liked. 

FYI: Sprinkle a few Waitrose Cooks’ Homebaking chocolate mocha beans on top

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 10 minutes
  • Total time: 20 minutes, plus cooling

Serves: 2

Nutritional Info

Typical values per serving:

Energy 3,009kJ
725kcals
Fat 56.8g
Saturated Fat 29.9g
Carbohydrate 45.2g
Sugars 39.8g
Protein 8.2g
Salt 0.2g
Fibre 1.9g

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4 stars

Average user rating Based on 10 ratings

This recipe was first published in Sat Nov 01 15:41:40 GMT 2014.