Total Time
52mins
Prep 40 mins
Cook 12 mins

During the holiday season, I'm always looking for a dessert recipe which can be prepared well in advance - gives me some much needed time when company arrives. This dessert fits the bill and is absolutely delicious! Original recipe credited to Canadian Living Mag.

Ingredients Nutrition

  • 1 cup granulated sugar
  • 12 cup espresso or 12 cup double-strength coffee
  • 4 egg yolks
  • 2 cups whipping cream
  • 1 teaspoon vanilla
  • 2 (44 g) crunchie chocolate candy bars, diced
  • Chocolate Coffee Sauce

  • 4 ounces semisweet chocolate, chopped
  • 2 tablespoons corn syrup
  • 14 cup whipping cream
  • 14 cup espresso or 14 cup double-strength coffee

Directions

  1. In large saucepan, cook sugar with 3 tbsp water over medium-high heat.
  2. Stir constantly until sugar is dissolved.
  3. Cook, without stirring, occasionally brushing down sides of pan with brush dipped in cold water, for 3-4 minutes or until mixture turns caramel brown.
  4. Remove from heat.
  5. Stand at arms length and slowly add the espresso (mixture will initially spit as the coffee hits the hot sugar).
  6. Cook over low heat, stirring constantly, for about 1 minute or just until smooth.
  7. Let cool slightly.
  8. In large, heat-proof bowl, beat egg yolks until pale yellow, about 2 minutes.
  9. Gradually beat in coffee mixture.
  10. Place bowl over pot of simmering water and cook, stirring constantly, for about 7 minutes or until mixture is thick enough to coat the back of a wooden spoon.
  11. Refrigerate until completely cooled.
  12. Whip cream and beat in vanilla.
  13. Fold into coffee mixture.
  14. Fold in Crunchie bars.
  15. Spoon into a 9 by 5 inch loaf pan which has been lined with plastic wrap.
  16. Cover with plastic wrap and freeze for at least 4 hours (At this point, dessert can be wrapped well and frozen for 2 weeks).
  17. To make Chocolate Coffee Sauce: In small saucepan, combine all ingredients and cook over medium heat just until chocolate is melted.
  18. Let cool.
  19. To serve, slice frozen dessert and drizzle with sauce.

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