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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 9 |
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A frosty dessert great for summertime. Substitute 1/4 cup coffee-flavored liqueur for the espresso powder if desired. Prep time does not include cooling time for crust or freezing time. Ingredients:
2 cups whipping cream |
1 tablespoon instant espresso powder (medaglia d'oro is good) |
1/2 cup chocolate syrup (such as hershey's) |
1 cup all-purpose flour |
1/2 cup unsalted butter, still firm, cut into pieces |
1/2 cup walnuts, finely chopped |
Directions:
1. Heat oven to 350°F
2. In a large bowl, place whipping cream, espresso powder and chocolate syrup; refrigerate.
3. In a medium bowl, place flour and butter. Using a pastry blender or two knives, cut butter into flour until evenly mixed. Stir in walnuts.
4. Press mixture evenly in bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Cool completley.
5. Beat whipping cream mixture with an electric mixer on high speed until soft peaks form; spread evenly over crust. Cover and freeze at least 4 hours, or until firm, but no more than 48 hours.
6. Cut into 3-inch squares and serve. Store leftovers covered, in freezer.
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