1 envelope of unflavored gelatin
1/4 cup of cold water
1 cup of strong brewed coffee
45g of melted dark chocolate
3/4 cup of whipped cream
1 tablespoon of vanilla extract
1 can of evaporated milk, chilled
1 1/2 cups of fresh or canned whipped cream
3/4 cup of chopped hazelnuts
For the coffee sauce:
1/2 cup of sugar
3/4 cup of strong brewed coffee
1 tablespoon of cornstarch
2 tablespoons of cold brewed coffee
1 tablespoon of melted 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 brewed coffee
45g of melted dark chocolate
3/4 cup of whipped cream
1 tablespoon of vanilla extract
1 can of evaporated milk, chilled
1 1/2 cups of fresh or canned whipped cream
3/4 cup of chopped hazelnuts
For the coffee sauce:
1/2 cup of sugar
3/4 cup of strong brewed coffee
1 tablespoon of cornstarch
2 tablespoons of cold brewed coffee
1 tablespoon of melted butter or margarine at room temperature
2 tablespoons of rum
Soak the gelatin in cold water. Reserve
Heat the coffee, sugar, and chocolate over low heat, stirring occasionally, until the sugar and chocolate have dissolved
Add the gelatin and mix well
Remove from heat and let cool
Add the vanilla extract, evaporated milk, and whipped cream to a blender and blend well
Pour into freezer-safe containers or a rectangular glass dish and freeze until partially firm
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 coffee sauce prepared as follows: melt sugar in a pan over low heat, then add strong brewed coffee slowly, stirring constantly to combine
Whisk in cornstarch and cold brewed coffee
Remove from heat and whisk until thickened
Add melted butter or margarine and rum, and whisk until smooth
