This is a rich dessert to serve after a gourmet dinner party, you only need a small amount.
I like to serve this with a shot glass of Kahlua and Bailey's Irish Cream. See more of my easy
Prep Time: 15 min
Total Time: 15 min
1/2 cup sugar
1/4 cup Dutch Processed Cocoa
3/4 cup water
1/2 teaspoon vanilla extract
1 tablespoon Kahlua liqueur
Mint sprigs for garnish
Place sugar, cocoa and water in a saucepan, whisk together and bring to a boil
for 1 to 2 minutes. Remove from heat, add vanilla and kahlua, pour into
a bowl, cover and freeze.
When ready to serve make quenelles by forming small oval football shapes
using 2 teaspoons transferring the mixture from
one teaspoon to the other. Serve on
chilled Chinese spoons with mint sprigs.
recommendation: Cabernet Sauvignon; Merlot; Port|