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Ингредиенты
- 1 1/2 c. chocolate, wafer crumbs
- 1/4 c. butter, melted
- 2 x 500 ml ice cream, containers, chocolate
- 4 c. cookie, chocolate, chip, toffee, (in 1/2 inch pcs), (recipe follows)
- 2 x 500 ml ice cream, containers, vanilla
- 1 x sauce, chocolate, truffle, (recipe follows) Toffee Chocolate Chip Cookies
- 1/2 c. butter, softened
- 1/2 c. sugar, brown, packed
- 1/3 c. sugar
- 1 x egg
- 2 tsp vanilla
- 1 1/4 c. flour
- 1 tsp soda, baking
- 1/4 tsp salt
- 2 c. chocolate, chips, miniature
- 1 c. toffee, bits Chocolate Truffle Sauce
- 1/2 c. cream, whipping
- 1 Tbsp. butter, unsalted
- 8 ounce chocolate, bittersweet, finely, minced
- 2 tsp vanilla
Инструкции
- Preheat oven to 350 F (180 C)
- In bowl, toss together chocolate wafer crumbs and butter till mix clumps.
- Press in thin layer over bottom and up to rim of 10-inch (25 cm) pie plate.
- Bake in centre of oven just till hard, about 8 min.
- Let cold on rack.
- Let chocolate ice cream soften in refrigerator till spreadable, about 30 min.
- Spoon into crust; spread proportionately with palate knife.
- Sprinkle with half of the cookie pcs.
- Freeze till hard, about 1 hour.
- Line large rimmed baking sheet with parchment paper, set in freezer to chill.
- Using ice cream scoop, make 12 vanilla ice cream scoops and place on baking sheet and return to freezer to harden, about 1 hour.
- Arrange ice cream scoops over pie; sprinkle with remaining cookie pcs.
- Drizzle sauce over surface.
- Freeze till hard, about 4 hrs.
- Toffee Chocolate Chip Cookies:Preheat oven to 350 F (180 C)
- In large bowl, beat butter, brown and granulated sugars till fluffy; beat in egg and vanilla.
- In separate bowl, whisk together flour, baking soda and salt; sprinkle over butter mix and stir till blended.
- Sprinkle with chocolate chips and toffee bits; stir to combine proportionately.
- Drop by rounded tablespoonfuls (15 mL) about 2 inches (5 cm) apart onto parchment paper lined or possibly greased rimless baking sheets.
- Bake one sheet at a time, in center ofoven till just golden on edges and bottom, about 10 min Let cold on sheet on rack for 5 min; transfer cookies to rack and let cold completely.
- Chocolate Truffle Sauce:In small saucepan, heat cream with butter over medium heat till bubbles form around edge of pan.
- Remove from heat, stir in chocolate and vanilla till smooth.
- Let cold to room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 8 servings | |
| Calories 1721 | |
| Calories from Fat 942 | 55% |
| Total Fat 108.33g | 135% |
| Saturated Fat 60.82g | 243% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 997mg | 42% |
| Potassium 1280mg | 37% |
| Total Carbs 195.9g | 52% |
| Dietary Fiber 17.6g | 59% |
| Sugars 127.36g | 85% |
| Protein 25.11g | 40% |
