Mocha Ice-cream Terrine with Espresso Chocolate Sauce

Liberally line a loaf tin with cling film both length-ways and width-ways, so that it is over-hanging on each side by about 30cm.

Spoon softened vanilla ice-cream into the lined loaf tin and press down firmly with a spatula or the back of a large spoon to smooth out into a level layer. Sprinkle over half of the chopped hazelnuts and finely grate over half of the chocolate. Place in the freezer briefly for 5 minutes.

Remove terrine from freezer and spoon softened affogato ice-cream on top of vanilla ice-cream, nuts and chocolate. Press down gently with a spatula or the back of a large spoon to smooth out into a level layer. Sprinkle over remaining hazelnuts and grate over remaining chocolate. Return to the freezer for briefly for 5 minutes.

Remove terrine from freezer and spoon softened chocolate ice-cream. Press down gently with a spatula or the back of a large spoon and smooth out. Fold over the excess cling film to cover the terrine, and return the freezer for at least 3 hours or until firm.

When ready to serve, make the espresso chocolate sauce. Break pieces of chocolate into a large bowl. Bring coffee to the boil in a small pot, then pour into the bowl with chocolate and cinnamon and whisk until a smooth sauce.

To serve, remove terrine from freezer and briefly dip loaf pan in warm water for 10 seconds (this helps loosen it from the sides). Unmould terrine onto a plate or chopping board and peel away the cling film. Cut slices of ice-cream terrine using a sharp knife dipped briefly in hot water and wiped dry in between each cut. Serve a slice of ice-cream terrine with chocolate espresso sauce drizzled over the top and a sprinkling of hazelnuts.