Mocha ice cream pie with berries and chocolate sauce

about 8 pieces
Mocha ice cream pie with berries and chocolate sauce
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Ingredients

    Pie crust

    • 150 g oatmeal biscuits
    • 100 g chopped hazelnuts
    • 75 g Dansukker Cane Sugar Granulated
    • 125 g butter or margarine

    Ice cream

    • 300 ml double cream
    • 1 tsp Dansukker Vanilla Sugar
    • 3 egg yolks
    • 30 g Dansukker Icing Sugar
    • 1-2 sticks of Nescafe Espresso
    • 70 g Dansukker White Syrup

    Chocolate sauce

    • 15 g butter or margarine
    • 25 g cocoa powder
    • 15 ml Dansukker Cane Syrup
    • 40 g Dansukker Cane Sugar Granulated
    • 1 tsp Dansukker Vanilla Sugar
    • 100 ml cream

    To serve

    • 500 g fresh berries, e.g. raspberries and blueberries

    Crush the biscuits and put them in a bowl with the nuts and cane sugar. Melt the butter or margarine and stir it into the crushed biscuit mixture. Press the crumb mixture onto the base and sides of a pie dish. Refrigerate. Whip the cream and vanilla sugar until soft peaks form. Whisk the eggs and icing sugar in a separate bowl until light and fluffy. Add the espresso powder and syrup and whisk until they dissolve. Fold the cream into the egg mixture. Pour the mixture into the tin. Freeze the pie for at least three hours.

    Melt the butter/margarine for the chocolate sauce in a saucepan and add the cocoa. Stir in the other ingredients and bring to the boil. Serve the pie with the chocolate sauce and fresh berries.

    The recipe was made by

    Dansukker