Hazelnut Fudge Swirl Iced Coffee Frappe
A little decadence for those days when you just need to splurge with creamy iced coffee & a sinfully good chocolate fudge combo: the ultimate mocha.
You will need ice cube trays for this recipe.
1-1/3 cups warm espresso coffee
3 tablespoons honey
1-1/3 cups milk
ice cube trays
4 oz dark chocolate, chopped
3 tablespoons hazelnut spread
2/3 cup half & half or whipping cream (divided), plus an extra 1/3 cup
2 Regular Girl stick packs or scoops
Whipped cream & shaved or grated dark chocolate (or cocoa powder), to serve
Whisk coffee & honey together in a small bowl, whisking until the honey is melted into the coffee. Add half of the milk & whisk to combine. Carefully pour the coffee mixture into ice cube trays & freeze for 4 hours or until frozen.
To make the fudge, place the chocolate, hazelnut spread & 1/3 cup of cream in a small saucepan over low heat. Cook, stirring, until the chocolate is melted & the mixture is smooth; set aside. (Don’t chill the mixture or the fudge will harden, this needs to be thick & pourable.)
Add coffee ice cubes, remaining milk, extra cream & Regular Girl in a blender & blend until smooth.
Divide the fudge between two glasses, swirling the glasses to coat the bottom 1/2 to 2/3 of the sides of each glass. Add iced coffee frappe, top with a dollop of whipped cream & shaved chocolate.