Frozen Caramel Espresso Loaf

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 1 cup granulated sugar
• 1/2 cup espresso or 1/2 cup double-strength coffee
• 4 egg yolks
• 2 cups whipping cream
• 1 teaspoon vanilla
• 2 (44 g) crunchie chocolate candy bars, diced
• 4 ounces semisweet chocolate, chopped
• 2 tablespoons corn syrup
• 1/4 cup whipping cream
• 1/4 cup espresso or 1/4 cup double-strength coffee

Recipe

• 1 in large saucepan, cook sugar with 3 tbsp water over medium-high heat.
• 2 stir constantly until sugar is dissolved.
• 3 cook, without stirring, occasionally brushing down sides of pan with brush dipped in cold water, for 3-4 minutes or until mixture turns caramel brown.
• 4 remove from heat.
• 5 stand at arms length and slowly add the espresso (mixture will initially spit as the coffee hits the hot sugar).
• 6 cook over low heat, stirring constantly, for about 1 minute or just until smooth.
• 7 let cool slightly.
• 8 in large, heat-proof bowl, beat egg yolks until pale yellow, about 2 minutes.
• 9 gradually beat in coffee mixture.
• 10 place bowl over pot of simmering water and cook, stirring constantly, for about 7 minutes or until mixture is thick enough to coat the back of a wooden spoon.
• 11 refrigerate until completely cooled.
• 12 whip cream and beat in vanilla.
• 13 fold into coffee mixture.
• 14 fold in crunchie bars.
• 15 spoon into a 9 by 5 inch loaf pan which has been lined with plastic wrap.
• 16 cover with plastic wrap and freeze for at least 4 hours (at this point, dessert can be wrapped well and frozen for 2 weeks).
• 17 to make chocolate coffee sauce: in small saucepan, combine all ingredients and cook over medium heat just until chocolate is melted.
• 18 let cool.
• 19 to serve, slice frozen dessert and drizzle with sauce.