Keep dessert simple but unexpected with an Italian tradition of espresso and ice cream topped with chocolate sauce. Serve with crispy biscotti.
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1/3 cup cold whipping cream
1/2 cup boiling water
1 Tbs. espresso powder
1 pint vanilla ice cream
chocolate sauce for topping
Using an electric mixer, beat the cream in a medium bowl until soft peaks form. Cover and refrigerate the whipped cream.
Whisk the boiling water and espresso powder in a one cup glass measuring cup until the powder is dissolved, or use an espresso machine to make four shots of espresso. Scoop half cup of the gelato or ice cream into each of cup. Pour two tablespoons or one shot of hot espresso over each.
Top with the whipped cream and chocolate sauce. Serve with store-bought biscotti.
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