Customize this layered terrine, a stunning yet easy-to-make dessert, with your favourite ice-cream flavours.
- Portion size 12 servings
Ingredients
Mocha Sauce:
Method
Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap, leaving 3-inch (8 cm) overhang. Sprinkle half of the brownies evenly over pan; press gently to pack. Spread with chocolate ice cream, smoothing top; freeze until firm, about 2 hours.
Spread coffee ice cream over chocolate ice cream, smoothing top; freeze until firm, about 2 hours.
Spread vanilla ice cream over coffee ice cream, smoothing top. Sprinkle with remaining brownies; press in gently. Fold plastic overhang over top; freeze until firm, about 2 hours. (Make-ahead: Overwrap with heavy-duty foil; freeze for up to 1 week.)
Mocha Sauce: In small saucepan, dissolve coffee granules in water; add sugar and corn syrup. Bring to boil; cook, stirring, for 1 minute. Add cream and chocolate; cook, stirring, over medium heat until smooth, about 2 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week; to reheat, microwave at Medium-High for 1 minute.)
Turn terrine out onto chilled serving plate, removing plastic wrap. Let stand in refrigerator until soft enough to slice, about 15 minutes. Serve in slices with mocha sauce.
VARIATION
Chocolate Fudge Sauce: Omit instant coffee granules from mocha fudge sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 76 mg
- Protein 4 g
- Calories 297.0
- Total fat 19 g
- Cholesterol 37 mg
- Saturated fat 11 g
- Total carbohydrate 35 g
%RDI
- Iron 10.0
- Folate 6.0
- Calcium 9.0
- Vitamin A 14.0
- Vitamin C 5.0
