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For the chocolate espresso sauce:
- Whisk the espresso, cocoa powder and sugar in a small saucepan over a medium heat until combined. Heat until the sugar and cocoa powder have dissolved and the mixture starts to thicken. Stir in the salt and vanilla extract and remove from the heat. Leave to cool slightly.
- Add a few scoops of coffee-flavoured ice cream to four glasses. Pour over some of the mocha sauce. Top with crushed Amaretti biscuits and Maltesers and a dollop of whipped cream. Add a chocolate wafer straw to serve.
Per serving: 370kcals, 21.3g fat (11.3g saturated), 68.1g carbs, 59.4g sugars, 7.4g protein, 3g fibre, 0.127g sodium
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