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Ingredients
Method
- 500ml quality coffee ice cream
- 125g dark chocolate, chopped
- 1 tsp salted butter
- 4 tbsp roasted hazelnuts, chopped
- 180ml espresso, to serve
- Scoop the ice cream into 6 balls, then place on a lined tray and leave in the freezer for at least 2 hours to firm up. Meanwhile, place the butter and chocolate in a microwavable jug and microwave for 30 seconds. Stir and repeat until very smooth and melted.
- Pour the warm chocolate over the ice cream balls and sprinkle with chopped hazelnuts. Return the tray to the freezer until ready to serve.
- When ready, place the chocolate-coated ice cream balls in individual glasses, and pour over a shot of freshly-brewed espresso coffee to serve. Heaven!
15 mins
6 serving
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