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Ice cream with boozy mocha sauce and an almond and chocolate crumb
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ALMOND AND CHOCOLATE CRUMB
50g caster sugar
50g ground almonds
20g plain flour
25g cocoa powder
40g salted butter, melted
BOOZY MOCHA SAUCE
100g dark chocolate, broken into chunks
4 tbsp espresso or strong coffee
4 tbsp dark rum (or brandy, marsala or amaretto liqueur)
4 scoops coffee ice cream
4 tbsp crème fraîche
1. Preheat the oven to 160˚C, gas mark 3. For the almond and chocolate crumb, mix all the ingredients in a small bowl to make crumbs. Spread out evenly on a parchment-lined baking tray; bake in the centre of the oven for 20 minutes, stirring regularly. Cool and store in an airtight container until ready to serve.
2. Take the ice cream out of the freezer to soften enough to scoop. For the sauce, put the chocolate and coffee in a small pan and very, very gently heat. Don’t stir. When the chocolate is melted, take off the heat, stir in the rum to make a smooth sauce and pour into a jug.
3. Put a spoonful of the crumb in 4 bowls, top with ice cream, and add a spoonful of crème fraîche on the side. Serve with the sauce.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.