Coffee choc-tops
A recipe from the Good Food collection.
Ingredients
6 egg yolks
200g caster sugar
125ml (½ cup) freshly made strong espresso coffee
500ml (2 cups) cream
250ml (1 cup) milk
12 mini waffle cones
150g dark chocolate, chopped
35g Copha (white vegetable shortening)
50g peanut and chocolate slab bar (brittle), finely crushed
Method
Step 1
Beat the egg yolks and sugar in a large heatproof bowl using electric beaters until pale and thick. Combine the coffee and cream in a saucepan over medium heat and bring to scalding point. Gradually pour the hot cream over the egg yolk mixture, whisking continuously until well combined. Sit the bowl over a saucepan of gently simmering water and continue to whisk until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and strain the custard through a fine sieve into a bowl or jug. Cover with plastic wrap and set aside to cool.
Step 2
Stir the milk into the custard. Churn the custard mixture in an ice-cream machine according to the manufacturer's instructions. Transfer to an airtight container and freeze for 2 hours, or until firm. Scoop the ice-cream into the cones and stand upright in cups in the freezer for at least 1 hour.
Step 3
Melt the chocolate and Copha in a small saucepan over low heat and transfer to a small bowl. Working with one cone at a time, hold the base of the cone, dip the ice cream end into the melted chocolate mixture, then quickly sprinkle on the crushed chocolate bar. Repeat with the remaining cones. Serve immediately or return to the freezer until ready to serve.
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