1 envelope of unflavored gelatin
1/4 cup of cold water
1 cup of strong hot coffee
45 grams of melted dark chocolate
3/4 cup of powdered sugar
1 tablespoon of vanilla extract
1 can of evaporated milk, chilled
1 1/2 cups of heavy cream, from a carton or long-life container
3/4 cup of chopped hazelnuts
For the caramel sauce:
1/2 cup of sugar
3/4 cup of hot coffee
1 tablespoon of cornstarch
2 tablespoons of cold coffee
1 tablespoon of butter or margarine at room temperature
2 tablespoons of rum
1 envelope of unflavored gelatin
1/4 cup of cold water
1 cup of strong hot coffee
45 grams of melted dark chocolate
3/4 cup of powdered sugar
1 tablespoon of vanilla extract
1 can of evaporated milk, chilled
1 1/2 cups of heavy cream, from a carton or long-life container
3/4 cup of chopped hazelnuts
For the caramel sauce:
1/2 cup of sugar
3/4 cup of hot coffee
1 tablespoon of cornstarch
2 tablespoons of cold coffee
1 tablespoon of butter or margarine at room temperature
2 tablespoons of rum
Soak the gelatin in cold water. Reserve
Heat the coffee, powdered sugar, and chocolate over low heat until the sugar and chocolate melt, stirring occasionally
Mix in the gelatin
Remove from heat and let cool
Combine the vanilla extract, evaporated milk, and heavy cream, and blend well in a blender
Pour into freezer trays or a rectangular glass dish and freeze until partially set
Add the hazelnuts and mix
Freeze until firm
Remove from freezer and let sit at room temperature for 20 minutes before serving
Serve with the caramel sauce prepared as follows: place powdered sugar in a pan and heat over low heat
Stir frequently to obtain a light golden syrup
Add the hot coffee slowly, stirring constantly until well combined
Mix the cornstarch with the cold coffee
Add to the pan and continue cooking and stirring until thickened
Remove from heat
Add the butter or margarine and rum, and stir until the butter has melted
