adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dairy-free mocha frozen dessert
Dairy-free mocha frozen dessert
0 Likes
Prep Time:
Cook Time:
Dairy-free Viennetta-inspired dessert with coffee sorbet layers for a modern twist on a classic favorite.
Ingredients:
  • 30.00 ml instant coffee powder
  • 62.50 gm boiling water
  • 300g dairy-free dark chocolate, chopped
  • 3 x 1-litre tubs Weis frozen dairy-free simply coconut dessert
  • 8 ice-cream wafers
  • 1.25 gm Dutch-processed cocoa
  • 20.00 ml coffee beans, to serve
  • 4.40 gm coconut flakes, to serve
Instructions:
  • Prepare the loaf pan by greasing it and then lining the base and sides with baking paper, extending the paper 2cm above the edges of the pan.
  • In a small bowl, combine coffee powder with boiling water. Stir until fully dissolved. Allow to cool to room temperature before using.
  • Prepare 3 large baking trays by greasing them. On 3 sheets of baking paper, draw 2 rectangles measuring 11cm x 20cm each. Place the paper on the prepared trays with the marked-side facing down. Put the chocolate in a microwave-safe bowl and heat in the microwave on HIGH for 1 minute 30 seconds, stirring halfway through, until melted and smooth. Spread 1⁄6 of the chocolate onto each rectangle, following the lines to create a thin layer. Chill in the refrigerator for 10 minutes until set.
  • Pour half of the coconut dessert into each of the two bowls. Let them sit for 5 minutes to soften without melting. Add 1 tablespoon of coffee mixture to one of the portions and mix thoroughly. Spread the plain coconut dessert over the base of the pan and smoothen it with a spatula. Place one piece of chocolate on top. Spoon the coffee mixture over the base and smooth it with a spatula. Top with another piece of chocolate. Freeze for 1 hour or until firm.
  • Layer the remaining coffee mixture, coconut dessert, and 3 pieces of chocolate twice more (save the last piece of chocolate for topping). Finish the top layer with the wafers, trimming them to fit. Cover and freeze overnight.
  • Let dessert sit at room temperature for 5 minutes. Then, flip it onto a serving plate and sprinkle with cocoa. Break extra chocolate into shards and scatter them on top along with coffee beans and coconut flakes. Serve right away.

Similar Recipes