Chocolate cream with ice cream and espresso

Name: Chocolate cream with ice cream and espresso
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 g Dark chocolate; 200 g Whipped cream; 1-2 TABLESPOONS soluble espresso; 400 ml Ice cream (e.g. "vanilla nougat",; 7-10 Tbsp "Wiener Melange" or "latte")

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

100 g Dark chocolate
200 g Whipped cream
1-2 TABLESPOONS soluble espresso
400 ml Ice cream (e.g. "vanilla nougat",
7-10 Tbsp "Wiener Melange" or "latte")

Directions

1
Chopping chocolate. Heat the cream. Melt chocolate in it. Divide into 4 cups or dessert bowls. Chill for about 1 hour.
2
Dissolve espresso in 150 ml of boiling water. Place ice cream on the chocolate cream. Sprinkle with espresso immediately and serve
3
Do not serve the chocolate cream too cold, so it has more flavour and melts deliciously on the tongue