Heres a fun, easy way to get your coffee and chocolate fix in one hit.
The ingredient of Chocolate ice-cream in espresso
- 3 heaped dessertspoons medium-ground espresso coffee
- 250ml (1 cup) boiling water
- 6 scoops chocolate ice-cream, to serve
- 185ml (3/4 cup) grappa, to serve
The instruction how to make Chocolate ice-cream in espresso
- Place the coffee in the glass beaker of a coffee plunger. Pour over the boiling water and stir with a metal spoon. Replace the plunger lid (but do not push plunger down). Set aside for 3 minutes to brew. Slowly push the plunger down.
- Pour the coffee into an airtight container. Place in the freezer for 10 minutes to chill.
- Pour the grappa evenly among six 30ml-capacity shot glasses. Place a scoop of ice-cream in 6 latte glasses or small serving bowls. Pour the coffee over the ice-cream. Serve immediately on individual platters with the grappa and marsala strawberries.
Nutritions of Chocolate ice-cream in espresso
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calories: https://schema.org
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