Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
- 1 frozen chocolate puff pastry
- 6 scoops of vanilla ice cream
- 1/2 cup muscovado sugar
- 1 teaspoonful of vanilla paste
- 1/2 cup thick cream
- 1/2 cup of brewed espresso (liquid)
Line six mini cake tins with dough. Follow the directions on the package for your chocolate dough and blind pies until well cooked. This should only take 10-12 minutes.
While the tartlets are cooking, place all the sauce ingredients in a heavy saucepan. Stir over low heat until everything is combined. Increase the heat and cook over medium heat, cook for 8 more minutes until it is thicker and darker.
Top the tarts with a nice scoop of vanilla ice cream, and then pour over the coffee sauce. Serve immediately.
- 6 loose pie pans
Chocolate cakes can be found in the freezer in all good delicatessen, in some supermarkets and select gourmet fruit shops.