Chocolate ice-cream in espresso

Chocolate ice-cream in espresso

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Heres a fun, easy way to get your coffee and chocolate fix in one hit.

The ingredient of Chocolate ice-cream in espresso

  1. 3 heaped dessertspoons medium-ground espresso coffee
  2. 250ml (1 cup) boiling water
  3. 6 scoops chocolate ice-cream, to serve
  4. 185ml (3/4 cup) grappa, to serve

The instruction how to make Chocolate ice-cream in espresso

  1. 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.
  2. Pour the coffee into an airtight container. Place in the freezer for 10 minutes to chill.
  3. 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
calories: NutritionInformation

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