French Quarter Ice Cream Torte

60 crushed chocolate wafers
1-1/2 quarts Espresso ice cream (see recipe below)

Fudge Sauce:
12 ounces semi-sweet chocolate
1 cup heavy cream
1/3 cup strong coffee
3 tablespoons brandy

1-1/2 quarts chocolate ice cream (see recipe below)
3/4 pounds crushed heath bars

Soften ice cream.

Meanwhile, make the sauce:

Melt chocolate with cream and coffee in small in small saucepan over low heat, stirring. Remove from heat and stir in brandy. Set aside.

Oil spring form pan and spread half of the cookies on the bottom. Spread chocolate ice cream carefully over top of crushed cookies.

Drizzle some of the chocolate sauce over the ice cream.

Spread the rest of the cookies over this layer.

Spread Espresso ice cream over the cookie layer.

Drizzle more chocolate sauce on top.

Distribute crushed Heath Bars evenly over the surface.

Freeze torte until very hard, overnight is preferable. Remove from spring form pan about 10 minutes before serving.

Reheat remaining sauce and spoon a little on top each slice at service.

Serves: 16


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