200 g block dark cooking chocolate, melted
⅓ cup roasted hazelnuts
½ cup caster sugar
⅓ cup water
1 tbsp espresso instant coffee granules
1 ½ tbsp boiling water
1 litre tub vanilla ice-cream
½ cup chocolate-coated coffee beans
1 tbsp hazelnut liqueur
- To make espresso ice-cream, dissolve coffee in water in a small heatproof bowl. Cool.
- Slightly soften ice-cream in a large bowl at room temperature. Beat with a wooden spoon until smooth. Stir in coffee mixture, beans and liqueur. Spoon into a medium loaf pan (12cm x 22cm). Freeze, covered, for 4 hours, or overnight until firm.
- Double line six holes of a 12-hole muffin pan (¹/³-cup capacity) with paper cases. Spoon melted chocolate evenly into each case. Using the back of a spoon, spread over base and up sides of cases. Refrigerate until set. Peel away paper cases from chocolate cups. Return to the fridge.
- To make praline, place nuts on an oven tray lined with baking paper. Dissolve sugar in water in a medium saucepan over a low heat. Bring to boil. Boil, without stirring, for about 8 to 10 minutes, or until mixture just turns golden brown. Immediately pour over nuts. Stand until set. Break into large chunks. Pulse in a food processor until coarsely crushed. Transfer to a bowl.
- Scoop six large scoops of espresso ice-cream into balls. Roll one at a time in praline to coat. Place on a tray lined with baking paper. Freeze for 30 minutes.
- Serve ice-cream balls in chocolate cups.