Frozen Mocha Torte
Frozen Mocha Torte
1 cup macaroon cookie crumbs
2 tblsp. butter, melted
3 cups chocolate ice cream, softened
1/4 cup hot fudge sauce
3 cups coffee ice cream, softened
4 oz. Heath Bars, coarsely crushed
1/4 cup hot fudge sauce
Stir together cookie crumbs and butter. Lightly press onto bottom of 9"
springform pan. Bake at 350 degrees for 8 minutes or until lightly browned.
Cool. Spread chocolate ice cream in an even layer over cooled crust; drizzle
(use pastry or plastic bag) evenly with 1/4 cup fudge sauce and freeze until
firm. Top with layer of coffee ice cream. Sprinkle evenly with crushed
candy and drizzle with remaining 1/4 cup fudge sauce. Cover and freeze
overnight until firm.
The only trouble with this recipe is that the crust
tends to be hard to
remove from the pan. I sometimes line the pan with
parchment paper, but if
you do that, you'll want to double the crust recipe
since the cookie crumb
mixture doesn't stick to the parchment paper so
you can't get it spread as
thin.
10-12 servings.
*From Creme de Colorado. Many thanks MTLangley!
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