Everyone knows that espresso and chocolate are a match made in heaven! – add hazelnuts and you have an incredibly rich and decadent dessert that is bound to leave your sweet tooth satisfied.
This cheat dessert is so incredibly easy to make! Perfect for those special occasions where you just don’t have the time to spend hours in the kitchen! All it takes is the ability to layer up ice-cream, chocolate, and hazelnuts, and pour hot espresso over chocolate! Easy! If you don’t have a coffee maker at home, I would suggest popping to your local coffee shop to grab 1-2 fresh espressos – they’ll make a much better sauce than instant coffee.
- natural vanilla ice-cream 1 x 473ml tub, softened (I used New Zealand Natural)
- roasted hazelnuts 1 cup, roughly chopped and ¼ cup extra for garnish
- dark chocolate 6 squares (I used Whittakers Dark Ghana)
- natural affogato ice-cream 1 x 473ml tub, softened (I used New Zealand Natural)
- natural chocolate ice-cream 1 x 473ml tub, softened (I used New Zealand Natural)
- dark chocolate 100g, at room temperature (I used Whittakers Dark Ghana)
- strong good quality espresso coffee ½ cup, boiling
- ground cinnamon ¼ teaspoon (optional)
- 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.