In a shallow dish roll the ice-cream balls in the coconut, coating them heavily, and freeze the snowballs while making the mocha sauce. In a small heavy saucepan combine the brown sugar, the corn syrup, and the espresso powder, bring the mixture to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 minutes, or until the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a pinch of salt, and stir the sauce until it is smooth. Pour some of the mocha sauce onto each of 2 plates, divide the snowballs between the plates, and serve the remaining sauce separately. Serves 2. Gourmet February 1992
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|Serving Size: 1 Serving (653g)|
|Recipe Makes: 1|
|Calories from Fat: 2417 (77%)|
|Amt Per Serving||% DV|
|Total Fat 268.5g||358 %|
|Saturated Fat 187.4g||937 %|
|Monounsaturated Fat 61.4g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 40.8mg||13 %|
|Sodium 694.7mg||24 %|
|Potassium 3654.4mg||96 %|
|Total Carbohydrate 257g||76 %|
|Dietary Fiber 66.6g||266 %|
|Sugars, other 190.4g|
|Protein 51g||73 %|
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Calories per serving: 3139
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