1 ounce bittersweet chocolate shaved with a vegetable peeler
2 tablespoons confectioners' sugar
1 cup espresso grounds hot
0.3 cup frangelico such as frangelico
1 cup hazelnuts
1.5 cups heavy cream
1 pint coffee ice cream
1 pinch salt
1 pint whipped cream
Equipment
bowl
frying pan
oven
plastic wrap
ziploc bags
kitchen towels
ice cream scoop
rolling pin
Directions
Preheat the oven to 350 degrees F.
Put the hazelnuts in a single layer on a small sheet pan. Toast the nuts for 8 minutes, until they are lightly golden.
Pour the nuts onto a clean kitchen towel and rub them to remove the peels.
Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed. Set aside.
Using a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap. Cover the ice cream balls with more plastic wrap and freeze again until firm.
In a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat.
To serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass.
Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts.
Pour 1/4 cup espresso into each bowl. Top the ice cream with a dollop of whipped cream and shaved chocolate.
Serve immediately.
Entertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer.
