Three flavor experiences combine in this mocha-praline-chocolate dessert decadence
Food prep by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
There’s always room for dessert (especially one as superb as this)!
SERVES 16
Place the sugar in a 4-quart saucepan over medium heat and allow it to slowly dissolve then change to an amber color. It may take up to 5 minutes for the sugar to dissolve but watch it carefully because it turns from liquid to amber very quickly and you don’t want it to burn. (The sugar will melt more smoothly if you don’t stir it too much.)
Once the sugar is mostly liquid and has turned a deep caramel color stir in the ground nuts. Then pour the mixture onto a prepared piece of aluminum foil and allow it to cool. Break into pieces and place in food processor. Pulse until you have a grainy powder. Place 1/3 of the crumbs on bottom of a 9×13-inch baking pan and reserve the remainder to top the dessert later.
FOR MOCHA ICE CREAM
Beat the egg yolks in a large bowl. Gradually add ½ cup sugar and 1 Tbsp vanilla sugar. Beat until light yellow and light in color. Slowly add in pareve whipping cream until light and fluffy. Fold in coffee and set aside.
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