Mocha Rhapsody
A coffee-flavored frozen dessert perfect for New Year's parties, served with warm chocolate sauce and crushed Oreos.
Ingredients
unsweetened chocolate
3 (1 oz)
sugar
1 cup
evaporated milk
1 small can
butter
1/4 cup
vanilla extract
1 tsp
Oreo cookies
1 package
butter (melted)
1/3 cup
coffee ice cream (softened)
1 pint
chocolate hazelnut pirouette cookies
1 can
Instructions
1
Make the hot chocolate sauce
Place the chocolate, sugar, and evaporated milk in a double boiler and heat until melted and smooth. Stir in the butter and vanilla, mix well, and heat through.
2
Make the crust
Place 28 Oreo cookies into a sealed bag. Seal the bag and crush with a rolling pin into small pieces. Mix the cookie crumbs with the melted butter.
3
Assembly
Layer 1 to 2 tablespoons of cookie crumbs in the bottom of a push-pop mold. Add 1 tablespoon of coffee ice cream. Drizzle 1 tablespoon of chocolate sauce on top. Repeat the layers until full. Freeze the push pops until ready to eat.
4
Decorate and serve
When ready to eat, remove the lid and let temper at room temperature for a few minutes. Cut the pirouette cookies in half and insert two halves into the top of each push pop to serve. Refrigerate any remaining chocolate sauce.
