| ½
cup strong brewed coffee
½ cup whipping cream
¼ cup, plus 2 tablespoons firmly
packed golden brown sugar
¼ cup teaspoon ground cinnamon
8½ ounces semisweet chocolate,
chopped
3 pints coffee frozen yogurt or
ice cream
¾ cup chopped Almond Roca or Heath Bar (about 4 ½ ounces)
Combine coffee, cream, sugar and
cinnamon in a heavy small saucepan. Bring to simmer,
stirring until sugar dissolves. Remove from heat, add
chocolate and stir until melted and smooth. (Can be made
1 day ahead. Cover and chill. Re-warm over low heat,
stirring constantly.) Scoop frozen yogurt into bowls.
Top with sauce. Sprinkle with candy. |
