Hot espresso melts the chopped chocolate, then pours over cold vanilla ice cream in a swirl of dark and pale, and François Pralus’s Brazil 75% Dark Chocolate Bar, with its aromas of coffee, cocoa and wood, seems made for the moment.
Serves 4 · 10 min
- Chop 2 oz (60 g) of the Brazil 75% dark chocolate bar.
- Brew 4 hot espressos and stir the chocolate into them until melted.
- Place 2 scoops of vanilla ice cream in each of 4 glasses.
- Pour the hot mocha over the ice cream and grate a little more chocolate on top.
- Serve immediately, with a spoon.
The star of this recipe: Brazil 75% Dark Chocolate Bar, by François Pralus.
