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Mocha Hazelnut Symphony




Source of Recipe


Internet


List of Ingredients




Hazelnut Custard Sauce:
1 (3.4-oz.) pkg. vanilla instant pudding and pie filling mix
2 cups milk
1/2 cup hazelnut-flavored liquid coffee creamer

Dessert:
1 pint (2 cups) Coffee Ice Cream
8 small pieces prepared brownies
1/3 cup chocolate-flavored syrup
1/4 cup coarsely chopped toasted hazelnuts
Chocolate-covered coffee beans, if desired


Recipe



Prepare vanilla pudding mix according to package directions, using 2 cups milk. Spoon 1 cup pudding into small bowl; add coffee creamer; mix well. Refrigerate sauce until serving time. Remaining pudding can served at another time.*

To serve, spoon about 1/3 cup sauce onto each dessert plate. Place 3 small scoops (about 2 tablespoons each) ice cream on each plate. Arrange 2 brownie pieces on each plate, leaning them against ice cream. Drizzle plates with chocolate syrup; sprinkle with hazelnuts. Garnish wit chocolate-covered coffee beans, if desired.

4 servings

TIP:
* Recipe may be doubled, using entire box of pudding; double all other ingredients.