I can't believe it's been a year since I last wrote one of these posts...it feels like just yesterday! To be honest, Lent is my favorite time of the year; I love the liturgy, praying the Stations, special Sunday treats, and of course our St. Patrick's Day party! This year it will be a sort of house-warming party for us because it will be the first time we've had friends over in our new house.
This past Sunday we were invited to a friend of mine's home to have dinner with her family...it was a sort of group effort between all of us; I made the main course (lasagna), my friend made a salad, her sister made cookies, my brother Avery provided moral support and comedy to entertain us, and my brother Blaise made a Chocolate Mocha Ice Cream Torte for dessert. I had asked him to make some simple chocolate chip cookies, but Mr. Gourmet couldn't just make something quick and simple, he had to make something that took two days to put together and looked like something from a William's Sonoma magazine =). And let me tell you; IT WAS GOOOODDDD...
This is the recipe he used...he made his own macaroons, and some snicker bars instead of the toffee.
Chocolate Mocha Frozen Torte
Ingredients:
- 1½ cups crisp coconut macaroon cookie crumbs
- 3 tablespoons butter, melted
- 4 cups chocolate ice cream, softened
- 4 cups coffee ice cream, softened
- 4 ounces chocolate-coated toffee candy bars, coarsely crushed
- ½ cup hot fudge sauce, cooled*
HOT FUDGE SAUCE
- 6 ounces unsweetened chocolate
- 2 cups granulated sugar
- 4 tablespoons butter
- 1 cup half and half
- 1 (14-ounce) can sweetened condensed milk
INSTRUCTIONS
Preheat oven to 350° F. Stir together butter and cookie crumbs. Lightly press into bottom of a 9- to 10-inch springform pan. Bake for 8 minutes or until lightly brown. Cool completely.
Spread chocolate ice cream in an even layer over cooled crust. Drizzle ¼ cup fudge sauce evenly over ice cream. Freeze until firm. Spread coffee ice cream evenly in pan. Sprinkle evenly with crushed toffee and drizzle remaining fudge sauce on top. Cover with plastic film and freeze until firm.
* Use fudge sauce recipe or your favorite brand or recipe
Fudge Sauce
In a saucepan, melt chocolate and butter over low heat, stirring constantly. Add sugar, and half and half. Continue cooking until thickened. Gradually add condensed milk. Cook for 20 minutes, stirring occasionally. Keeps well refrigerated for several months. Reheat before serving.
Have a lovely week!
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