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Coconut Snowballs With Mocha Sauce

Yield: 1 servings

Ingredients and directions for this recipe

Vanilla ice cream; scooped
-into 4
; balls and frozen
; for 15 minutes
1 c Sweetened coconut; (about a
-3 1/2-ounce
; can), toasted
; lightly if desired
; and chopped fine
1/3 c Firmly packed light brown
-sugar
1 tb Light corn syrup
2 tb Instant espresso powder
1 1/2 oz Unsweetened chocolate;
-chopped fine
1/4 c Heavy cream
1 tb Kahlua

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 powder, bring the mixture to a boil over moderate
heat, stirring, and cook it, stirring constantly, for 3 minutes, or
until the sugar is dissolved. Remove the pan from the heat, stir in
the chocolate, the cream, the Kahlûa, and a pinch of salt, and
stir the sauce until 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.

See also:
Previous recipe Coconut Snowballs
Next recipe Coconut Snowballs~

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