Coconut Snowballs with Mocha Sauce

1. 1

   In a shallow dish roll the ice-cream balls in the coconut, coating them heavily, and freeze the snowballs while making the mocha sauce.

2. 2

   In a small heavy saucepan combine the brown sugar, the corn syrup, and the espresso powder, bring the mixture to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 minutes, or until the sugar is dissolved.

3. 3

   Remove the pan from the heat, stir in the chocolate, the cream, the Kahlua, and a pinch of salt, and stir the sauce until it is smooth.

4. 4

   Pour some of the mocha sauce onto each of 2 plates, divide the snowballs between the plates, and serve the remaining sauce separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.