6 scoops of cream ice cream
500g of fresh fruit puree (mango, strawberry, orange, banana, pear) or canned coconut flakes (50g)
Mocha and Mint Sauce:
1/2 cup of chocolate chips
1 cup of cold water
2 tablespoons of vanilla extract
3 tablespoons of peppermint extract
4 tablespoons of unsalted butter
6 scoops of cream ice cream
500g of fresh fruit puree (mango, strawberry, orange, banana, pear) or canned coconut flakes (50g)
Mocha and Mint Sauce:
1/2 cup of chocolate chips
1 cup of cold water
2 tablespoons of vanilla extract
3 tablespoons of peppermint extract
4 tablespoons of unsalted butter
Chill the fruit in the refrigerator
Prepare the sauce: mix the melted chocolate and cold water to create a smooth and creamy consistency
Add the vanilla and peppermint extracts, and mix well
Bring to a simmer and cook for 3 minutes
Remove from heat and let cool slightly
Add the unsalted butter and mix until combined
Let it cool and thicken
Distribute the fruit among 6 servings
Place a scoop of cream ice cream on top
Cover each scoop with 2 tablespoons of the mocha and mint sauce, and sprinkle with toasted coconut flakes
Serve in 6 imperial cups.
