Recipe by Rosemary Priscock, Food and Beverage Director, Old Waverly Golf Club, West Point, Mississippi, USA
Serves 4
Ingredients
Ice Cream
Whipped Cream
Chocolate Sauce
Garnish
Preparation
Ice Cream
Roll 4 scoops of coffee ice cream in chopped chocolate covered toffee, then place in the freezer.
Whipped Cream
In a large bowl, whip the cream until stiff peaks are just about to form.
Beat the vanilla and sugar into the whipped cream until peaks form. Make sure not to overbeat, or the cream will then become lumpy and butter-like.
Chocolate Sauce
Combine the water, sugar, cocoa powder and salt in a saucepan over low heat. Whisk constantly until the mixture thickens and begins to simmer.
Remove from heat and stir the vanilla into the sauce.
Serve warm or cover and refrigerate until serving.
Assembly
Place a toffee ice cream ball in a dessert dish, top with the whipped cream and chocolate sauce then garnish with a cherry.
Ingredients
Ice Cream
- 4 scoops Coffee Ice Cream
- 4 Chocolate Covered Toffee Bars (chopped)
Whipped Cream
- 1 cup Heavy Cream
- 1 tsp. Vanilla Extract
- 1 tsp. Confectioners’ Sugar
Chocolate Sauce
- 1½ cups Water
- 1½ cups White Sugar
- 1 cup Cocoa Powder
- 1 tsp. Vanilla Extract
- Pinch Salt
Garnish
- 4 Cherries
Preparation
Ice Cream
Roll 4 scoops of coffee ice cream in chopped chocolate covered toffee, then place in the freezer.
Whipped Cream
In a large bowl, whip the cream until stiff peaks are just about to form.
Beat the vanilla and sugar into the whipped cream until peaks form. Make sure not to overbeat, or the cream will then become lumpy and butter-like.
Chocolate Sauce
Combine the water, sugar, cocoa powder and salt in a saucepan over low heat. Whisk constantly until the mixture thickens and begins to simmer.
Remove from heat and stir the vanilla into the sauce.
Serve warm or cover and refrigerate until serving.
Assembly
Place a toffee ice cream ball in a dessert dish, top with the whipped cream and chocolate sauce then garnish with a cherry.