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For a fun way to decorate your sundae glasses: Melt the chocolate chips; scrape the melted chocolate into a ziptop bag.
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Snip off the corner of the bag and drizzle the chocolate onto the inside of the two 10-ounce flared glasses.
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(Martini glasses make a beautiful presentation for this frozen teat. )
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To set the chocolate, put the glasses into the freezer for two to three minutes.
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To make the espresso brittle: Line a cookie sheet with kitchen parchment paper and lightly spray with a nonstick cooking spray.
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In a medium, heavy-bottomed pot, combine the sugar and the water.
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Heat the mixture over a high flame; swirling the pot occasionally until it turns a light amber color (similar to caramel) -- DO NOT STIR.
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Add the crushed espresso beans, swirl them around in the sugar mixture; continue to cook until it turns brown.
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Remove the pot from the heat.
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Whisk in the butter and salt, gently.
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Quickly pour the candy mixture (brittle) onto the prepared cookie sheet; tilt the sheet to get the brittle to flow into a thin, even layer (CAREFUL - IT'S HOT!
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).
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As the brittle cools a-bit, use a metal spatula to spread it into a thinner layer.
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Let it continue to cool down and harden.
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Break the brittle into bite-sized shards.
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To prepare your frozen cappuccinos: Scoop ice cream into a blender; add heavy cream, Kahlua and cinnamon.
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Blend until smooth.
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Divide the ice cream mixture in half and pour into the prepared glasses.
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Garnish with a dollop of whipped cream and shards of the espresso brittle.
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(Save any leftover espresso brittle in an airtight container for up to 1 week; enjoy with other frozen dessert treats.
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).
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CHEF'S TIP: Kid-Friendly Version - Omit the Kahlua, increase the milk to a 1/4 cup, add a 1/4 cup malted milk powder.
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CHEF'S TIP: To soften ice cream, place container in the refrigerator for 30 minutes OR until very easy to scoop.
