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Preheat oven to 350 degrees F (180 degrees C).
On a small baking sheet or pie plate, spread
Hazelnuts (1/4 cup)
in a single layer and toast for 10 to 13 minutes until starting to turn golden.
Allow to cool to room temperature and coarsely chop.
Heavy Cream (1/2 cup)
Powdered Confectioners Sugar (1 Tbsp)
and whip until soft peaks form. Keep chilled until ready to use.
Brew 4 shots of
Espresso (4 fl oz)
or use espresso powder as per product instructions. Combine with
Frangelico (1 fl oz)
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.
Top with a dollop of whipped cream and garnish with chopped hazelnuts. Serve immediately.
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