Total Time
33mins
Prep 30 mins
Cook 3 mins

Rich, decadent, smooth.... What else can I say?

Ingredients Nutrition

Directions

  1. Place chocolate in a bowl over a pan of hot water.
  2. When melted, remove from the heat and beat in the egg yolks and coffee.
  3. In a large bowl, whip the cream until stiff and fold in te coffee liqueur.
  4. In another bowl, whisk the egg whites until they form stiff peaks, gradually adding the sugar.
  5. Whisk the mocha mixture into the cream and then fold, gently, into the eggs whites.
  6. If you don't have an ice cream maker, spoon into a container for the freezer. Freeze for at least 5 hours. There is no need to stir during freezing.
  7. It will be rather soft and you can serve directly from the freezer.
  8. If you have an automatic ice cream freezer, run it through that.
  9. Scoop into sundae glasses and garnish with chocolate curls or a crispy cookie.