A great recipe for over the festive period, simple to make and deliciously sticky, rich and indulgent, your guests will love this dessert. The brownies can be made in advance to save time, see recipe "Espresso Cheesecake Brownies".
Ingredients – Serves 6
6 espresso cheesecake brownies 170ml double cream 350g milk chocolate, chopped 1 shot freshly brewed espresso 6 scoops vanilla ice cream Icing sugar and cocoa powder, to garnish Holly or mint sprigs, to garnish
Place a heatproof bowl over a pan of simmering water and add the double cream, chocolate and espresso and stir until smooth and chocolate has fully melted.
Take six serving plates and add a brownie to each, top with a scoop of vanilla ice cream and pour over the warm chocolate sauce.
Dust with icing sugar and cocoa powder and serve with a sprig of holly or fresh mint.
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