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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This is the last thing I want to taste before I die! It's the most fantastic sauce ever created for ice cream. The recipe comes from Nigella Lawson and I usually only make half the amount, which still serves 4. You can substitute the espresso for instant coffee powder - about 1-2 teaspoons, or add to taste. It needs to chill for about 2 hours. Ingredients:
2 1/4 cups heavy cream (500ml double cream) |
8 ounces white chocolate (225g) |
3 1/2 teaspoons instant espresso powder |
Directions:
1. Break the chocolate into pieces and put into a heavy based saucepan on the lowest heat possible with all the other ingredients.
2. When the chocolate has melted, take the pan off the heat and whisk vigorously to thicken the sauce. (You can do this with a fork.).
3. Pour the blonde mocha sauce into a bowl and when cool, stick it into the fridge for about 2 hours, you can do this the day before even.
4. When you are ready, take it out of the fridge, give it a good stir and spoon over the ice cream.
5. NOTE: I now make this in the microwave - put all ingredients into a glass bowl and nuke on low heat for 1-2 minutes (maybe more/less depending on your microwave) stirring every 30 seconds. Refridgerate when cool.
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