Frozen Mocha Terrine

Yield: 10 servings (serving size: 1 slice terrine and 1 tablespoon sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Freeze: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 4.2g
  • Saturated fat: 0.9g
  • Protein: 4.3g
  • Carbohydrate: 33.2g
  • Cholesterol: 3mg
  • Iron: 1.1mg
  • Sodium: 96mg
  • Calories from fat: 20%
  • Fiber: 2.5g
  • Calcium: 73mg

Ingredients

  • 1 cup sugar
  • 2/3 cup unsweetened cocoa
  • 1/2 cup all-purpose flour
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon baking powder
  • 4 large egg whites, lightly beaten
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 2 cups chocolate low-fat ice cream, softened (such as Healthy Choice Chocolate Chocolate Chunk)
  • 2 cups coffee low-fat ice cream, softened (such as Starbucks Low Fat Latte)
  • 2/3 cup fat-free fudge topping
  • 1 tablespoon coffee-flavored liqueur

Preparation

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a large bowl. Combine egg whites, oil, and vanilla in a small bowl; stir into dry ingredients. Spread batter in a 9-inch square baking pan coated with cooking spray. Bake at 350° for 22 minutes. Cool completely in pan on a wire rack.
  3. Line an 8 x 4-inch loaf pan with plastic wrap. Spread chocolate ice cream in bottom of pan. Spread coffee ice cream over chocolate ice cream. Cut brownie into 2 equal pieces. Place one piece over ice cream in pan. Reserve remaining brownie for another use. Cover pan with plastic wrap and freeze at least 4 hours.
  4. Combine fudge topping and liqueur in a small saucepan. Cook over medium heat until sauce is warm. Spoon about 1 tablespoon sauce onto each dessert plate.
  5. Remove terrine from freezer. Remove top sheet of plastic wrap. Invert terrine onto a platter; remove remaining plastic wrap. Cut terrine into 1/2-inch slices. Place 1 slice over sauce on each plate.
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