Irish Coffee And Chocolate Sorbet Recipes
IRISH COFFEE AND CHOCOLATE SORBET
This recipe came to The Times in 1996 as part of a St. Patrick's Day menu from James O'Shea, a restaurateur in Connecticut. It's 20 minutes of prep time for an Irish-tinged treat any day of the year. To serve it after dinner, you'll want to make sure the sorbet is in the freezer in the morning. Serve it in a tulip glass with plenty of whipped cream, and Mr. O'Shea likes Jameson's for the whisky. Sláinte!
Provided by Moira Hodgson
Categories quick, ice creams and sorbets, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat water and coffee until almost boiling. Stir in sugar and whisk until it is dissolved.
- Put cocoa and chocolate in a bowl and mix together. Pour water-coffee-sugar mixture over the cocoa-chocolate mixture and whisk all ingredients together over low heat until well blended. Pass mixture through fine-mesh sieve and stir in Irish whisky. Chill three hours in refrigerator on cold setting.
- Put mixture in an ice cream maker and process according to manufacturer's directions. Serve in tall tulip glasses and top off with whipped cream to create the appearance of Irish coffee.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 7 grams, Carbohydrate 89 grams, Fat 19 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 15 milligrams, Sugar 72 grams
CHOCOLATE IRISH COFFEE
I adjusted the preparation of a recipe of the same title that I found on In Mama's Kitchen website, to boost the chocolate taste. I tried making this using a dried premium cocoa powder and it was OK; it was much better using melted dark chocolate because it had a depth and richness that was lacking with the dried cocoa powder. The original recipe called for 2 teaspoons creme de menthe, but I thought it was a bit overpowering, so I cut it back to 1 teaspoon and thought it was just right, a subtle hint of the mint yet not so proiminent that the other flavors were lost.
Provided by Northwestgal
Categories Beverages
Time 2m
Yield 1 Irish Coffee, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place dark chocolate in Irish coffee mug and microwave until melted, about 1 to 1 1/2 minutes. Add hot brewed coffee and stir well, until chocolate and coffee are well blended. Add whiskey.
- Top with a dollop of whipped cream, then drizzle creme de menthe on top of the whipped cream mound. If desired, garnish with chocolate shavings or cocoa powder.
- Serve hot.
Nutrition Facts : Calories 105.8, Fat 8.7, SaturatedFat 5.3, Sodium 9, Carbohydrate 7.3, Fiber 2.7, Sugar 2.5, Protein 2.4
CHOCOLATE IRISH COFFEE
This coffee is strong and not for the faint of heart! The addition of the chocolate gives this coffee a slight sweetness but not overly sweet. The Creme de Menthe adds a hint of minty flavor. The whipped cream topping really makes this coffee. Make sure to use a good, smooth Irish whiskey. This will definitely warm you up on a...
Provided by Vickie Parks
Categories Hot Drinks
Time 10m
Number Of Ingredients 6
Steps:
- 1. Place dark chocolate in Irish coffee mug and microwave until melted, about 1 to 1 1/2 minutes. Add hot brewed coffee and stir well, until chocolate and coffee are well blended. Add whiskey.
- 2. Top with a dollop of whipped cream, then drizzle creme de menthe on top of the whipped cream mound. If desired, garnish with chocolate shavings or a light dusting of cocoa powder. Serve hot.
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