Welcome to dairy.com.au

Espresso Ice cream Profiteroles with Hot Chocolate Sauce Print

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
Method


1.  Mix ice cream, coffee and liqueur until well combined. Freeze until required.

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.  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.



Click here to go back.