Yield: 2 servings
|300 millilitres||Espresso coffee; (freshly brewed)|
|\N \N||; (1/2 pint)|
|4 \N||Scoops traditional vanilla ice cream|
|\N \N||Icing sugar and cinnamon for sprinkling|
|25 grams||Bitter continental chocolate; (1 oz)|
If you don't have an espresso maker, use some good, strong coffee from a cafatiere or filter.
Spoon some ice cream into 2 extra large coffee cups. Pour over some freshly made espresso to almost cover the ice cream and top with a sprinkling of grated chocolate.
Finish with a light dusting of cinnamon and icing sugar and eat at once! Converted by MC_Buster.
Converted by MM_Buster v2.0l.