Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
On a small baking sheet or pie plate, spread
Hazelnuts (35 g)
in a single layer and toast for 10 to 13 minutes until starting to turn golden.
Step 3
Allow to cool to room temperature and coarsely chop.
Step 4
Combine
Heavy Cream (120 mL)
and
Powdered Confectioners Sugar (7 g)
and whip until soft peaks form. Keep chilled until ready to use.
Step 5
Brew 4 shots of
Espresso (120 mL)
or use espresso powder as per product instructions. Combine with
Frangelico (30 mL)
.
Step 6
Place a scoop of
Chocolate Ice Cream (4 scoops)
in individual serving dishes or glasses. Pour 1/4 of espresso and liqueur into each dish.
Step 7
Top with a dollop of whipped cream and garnish with chopped hazelnuts. Serve immediately.
