In a medium saucepan, combine sugar, corn syrup, whipping cream and butter and, stirring constantly, bring to a simmering boil (tiny bubbles form around the eges).
Reduce heat to low; and simmer, without stirring, for 6 minutes.
Remove from heat. Add chocolate chips; stir until completely melted.
Dissolve coffee granules in a little hot water. Stir into sauce. Cool to lukewarm.
At this point, sauce may be tightly covered and refrigerated. To reheat, spoon into microwavable bowl and microwave on medium-high (70%), checking and stirring every 30 seconds, until warm.
Into each of 4 wide-mouth champagne glasses, spoon about 2 Tbsp. (30 mL) sauce.
Top with 2 scoops vanilla and 1 scoop chocolate ice cream. Garnish with whipped cream, as desired, and chocolate straws.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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