It's been HOT lately so I've been making a lot of refreshing treat - granitas, including a few delightfully boozy ones, and popsicles, and fruitsicles, and ice creams.
I came across this recipe in the June issue of Food and Wine magazine, which I post-it'ed and am just now getting around to making it.
Recipe from Gabriele Corcos of Extra Virgin.
I loves me some coffee, dark chocolate, and toasted hazelnuts, so I knew this was going to be good.
I came across this recipe in the June issue of Food and Wine magazine, which I post-it'ed and am just now getting around to making it.
Recipe from Gabriele Corcos of Extra Virgin.
I loves me some coffee, dark chocolate, and toasted hazelnuts, so I knew this was going to be good.
2 1/2 oz. dark chocolate, finely chopped
1/2 cup sugar
1/2 cup medium roast coffee
1 3/4 cups water
1 cup heavy cream
1 TB sugar
chopped toasted hazelnuts
Put the chocolate in a heatproof bowl, line a sieve with cheesecloth, and place over chocolate.
Combine coffee, 1/2 cup sugar, and water in medium sauce pan and bring to a boil. Reduce heat and simmer over low heat for 4 minutes, stirring. Strain the coffee mixture over the chocolate and whisk until melted. Refrigerate until cool.
In a medium bowl, beat the cream with the tablespoon of sugar at medium speed until soft peaks form. Whisk the chilled mocha mixture, then fold in the whipped cream. Pour into molds and freeze.
When you unmold the pops, press into the chopped nuts.
Enjoy!
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