JUNE 2000
RECIPES

Chocolate Chiller

Peanut Butter Mousse Pie

Coconut-Pecan Bars

Strawberry-and-Chocolate Sundae



Sweet Spot

 


Chocolate Chiller

Tips: A coffee-based drink, this would be most appreciated by adults, as it is not too sweet. It's easy to make, though, and would be a nice treat for a hot afternoon. This must be served immediately after it is completed. You'll need a 12-ounce glass for each serving. 

Yield: 2 servings  

  • 2 tsp. instant coffee granules

  • 1/2 cup boiling water

  • 1 cup very cold water

  • 2 to 4 scoops good-quality chocolate sorbet, slightly softened

  • Lightly sweetened whipped cream

Optional Garnish:

  • Sprinkle of cinnamon OR

  • Pinch of finely grated semisweet chocolate

Place coffee granules into a heatproof, two-cup capacity liquid measure. Add boiling water; stir to dissolve. Add cold water and blend well. Divide evenly between two tall, 12-ounce capacity glasses.

Working quickly, add 1 or 2 scoops of slightly softened sorbet to each glass. Stir thoroughly for a minute or two. Most of the sorbet will melt (OK), and the glass will become cold to the touch, which is what you want to happen. The glasses will be at least three-quarters full at this point. Fill the glasses to the top with lightly sweetened whipped cream. If desired, top with an optional garnish. Serve immediately! 


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