75th Anniversary Double Sundae recipe


Something Extra
Fall 2014

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75th Anniversary Double Sundae
Ingredients
1 cup strongly brewed Raley's Anniversary Blend Coffee
Sugar to taste
1 (8- oz.) bar good quality dark chocolate
1/2 cup chopped and toasted hazelnuts
1/4 cup Nob Hill Trading Co. Hazelnut Coffee beans coarsely crushed
Raley's Double Delight Ice Cream (available in Feb.)
Directions
Place a layer of Coffee Granita (recipe follows) in a single serving dish or glass cup. Top with scoops of Raley's Double Delight Ice Cream and a few pieces of Hazelnut Coffee Crunch (recipe follows). 
 

 

Prep: 10 minutes Freeze: 20 to 30 minutes Makes: about 1½ cups
 
Coffee Granita:
1. Mix coffee with sugar as desired. Pour into a small pan with sides; cover and freeze for 20 to 30 minutes. Stir and mash with a fork until mixture is slushy. Return to freezer for at least 20 more minutes; scrape with a fork again to break into crystals.
2. Continue this process until mixture resembles chipped ice. Serve immediately or cover and store in the freezer for up to 2 days. If mixture freezes solid, flake with the tines of a fork to break apart.
 
Prep: 10 minutes Makes: 2 cups of candy pieces
 
Hazelnut Coffee Crunch:
1. Break chocolate into pieces. Melt in the top of a double boiler or microwave on HIGH for 1 minute, stirring every 15 seconds; set aside.
2. Spread on a parchment-lined baking sheet to a thickness of about 1/4-inch. Top with hazelnuts and crushed coffee beans. Let cool overnight. Break into pieces to serve.
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