12 small (about 1/8 cup) scoops premium coffee ice cream
1/3 cup very coarsely chopped well-toasted salted macadamia nuts
4 thin, flaky waffle cookies or 2 small waffle ice cream cones, crushed into cornflake-size pieces
3 tablespoons cacao nibs* (optional)
How to Make It
Whisk cream and coffee liqueur together in a medium bowl. Sift in powdered sugar and whisk until soft peaks form. Chill.
Stir chocolate sauce and espresso together in a small saucepan over medium heat. Cook, stirring, until warmed through. Stir in rum and reduce heat to low.
Put 3 scoops ice cream on each of 4 plates and top with whipped cream. Spoon a thick band of chocolate sauce along the side of the plate. Scatter plates with toasted macadamia nuts, cookies, and cacao nibs, if using.