| I’m not sure where my aunt got this recipe, but it’s a keeper for sure. And to say it’s easy would be an understatement. Note, I didn’t have instant coffee or the dark rum on hand when I went to make this today. No worries, delicious without it, but even better if you have those around. Anne’s French Quarter Ice Cream Torte1 box chocolate wafers – crush them into crumbs 1 quart chocolate ice cream 1 quart coffee ice cream 1/2 to 1 cup Heath toffee candyChocolate Sauce, recipe belowSauce: – 8 oz melted semi-sweet chocolate – 1 cup cream – 1 tsp dark rum or brandy – 1/2 tsp. Dry Instant coffee Melt together. Don’t overheat. Directions: Set out ice cream to soften while you make the sauce. You will layer this torte in an 8 or 9 inch spring form pan that you’ve sprayed throughly with Pam. Layers: #1 – a little more than half of the chocolate wafer crumbs #2 – 1 qt chocolate (I scooped the softened ice cream into the pan to layer, then lightly spread it out.) #3 – remaining chocolate wafer crumbs #4 – 1/2 of the toffee #5 – 1 qt coffee ice cream (Scoop and spread) #6 drizzle the sauce and top with toffee Freeze until it is hard. (I wrapped the pan up in foil before putting it in the freezer.)Note, I think it would work best if you let it freeze for a full day before serving. Still delicious, but a bit on the soft side.Serve extra sauce warmed on the side Enjoy! |
