Summary

Ingredients

• 100 g dark chocolate
• 200 g whipped cream or Cremefine or soy cream
• 4 scoops ice cream (vanilla or vanilla nougat)
• 200 ml espresso, freshly brewed

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Instructions

1. Chop the chocolate into small pieces. Heat the cream on the stove and let the chocolate melt in it, stirring occasionally.
2. Divide the chocolate cream in 4 dessert bowls and chill in the refrigerator for approx. 1 hour. Put 1 scoop of ice on each of the chocolate cream and then soak it with the espresso. Serve immediately.
3. If you like, you can use the same amount of Cremefine for whipping or soy cream instead of the whipped cream.