Mocha madness - part ii

6 servings

Ingredients

Quantity Ingredient
- Judith Sutton

Directions

Immediately remove the pan from the heat and strain the custard through a fine- meshed strainer into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Remove the bowl from the ice water and stir in the vanilla. Cover the surface of the custard with plastic wrap and refrigerate for 2 hours, or until very cold. Scrape the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Just before the ice cream is ready, add the chocolate and process until evenly distributed throughout the ice cream. Pack the ice cream into a covered container and freeze for at least 2 or 3 hours, or overnight.

Make the mocha sauce: Combine the chocolate and espresso powder in a medium bowl. In a small saucepan, combine the cream, sugar, and butter. Cook over medium-low heat, stirring with a wooden spoon, until the sugar has dissolved and the mixture comes to a gentle boil. Pour the cream mixture over the chocolate. Let stand for 30 seconds to melt the chocolate. (The sauce can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power.)

Put a small scoop of the chocolate ice cream in the bottom of each of the six parfait glasses, and top each one with a small scoop of the mocha chip ice cream. Drizzle some of the mocha sauce over each serving.

Repeat the layering process with the remaining ice cream and sauce.

Top each parfait with a dollop of whipped cream and a few chocolate-covered coffee beans. Sift cocoa powder over the top and serve immediately.

Submitted By JIM WELLER On 11-29-95

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