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Café Glacee (a.k.a. Chocolate Black Russian).

This recipe creates a luxurious Café Glacée, also known as a Chocolate Black Russian, by combining chilled, strong espresso with Grand Marnier and a coffee liqueur. Scoops of rich chocolate ice cream are added, resulting in a decadent, boozy dessert drink perfect for an indulgent treat or after-dinner serving. It's a simple yet sophisticated beverage.
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Servings: 8 people
Course: lunch/dinner
Cuisine: eastern europe
Calories: 3825.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups strong brewed espresso, strained and chilled
  • 6 oz Grand Marnier liqueur
  • 8 oz Irish Sheridan’s Coffee Layered or Kahlua coffee liqueur
  • 40 oz chocolate ice cream

Equipment

  • 8 Tall serving glasses Or as many as needed for servings
  • 1 Measuring cups/jiggers For precise liquid measurements
  • 1 Ice Cream Scoop For portioning chocolate ice cream
  • 1 Spoon For stirring and serving

Method
 

  1. Brew two cups of strong espresso and strain it to ensure a smooth consistency.
  2. Allow the brewed espresso to cool completely, then chill it thoroughly in the refrigerator until ready to use.
  3. Gather 6 oz of Grand Marnier liqueur and 8 oz of Irish Sheridan’s Coffee Layered or Kahlua coffee liqueur.
  4. Prepare 8 tall serving glasses (or adjust according to your serving needs).
  5. Evenly distribute the chilled espresso among the prepared serving glasses.
  6. Divide and pour the Grand Marnier liqueur into each glass.
  7. Next, add the Irish Sheridan’s Coffee Layered or Kahlua coffee liqueur to each glass.
  8. Gently stir the liquid ingredients in each glass to combine them thoroughly.
  9. Carefully add scoops of chocolate ice cream to each glass, allowing it to settle into the coffee mixture.
  10. Serve immediately, optionally garnished with chocolate shavings or a dollop of whipped cream for an enhanced presentation.

Notes

To achieve the best flavor, ensure the espresso is thoroughly chilled before mixing; this prevents the ice cream from melting too rapidly and diluting the drink. For an elevated experience, use premium chocolate ice cream with a high fat content for a richer, creamier texture. Consider garnishing with whipped cream, chocolate shavings, or a dusting of cocoa powder for an appealing presentation. The choice between Sheridan’s and Kahlua can significantly alter the coffee profile; Sheridan's offers a creamier, often sweeter note, while Kahlua provides a more straightforward coffee liqueur flavor. Adjust liqueur quantities to taste, balancing the alcohol with the espresso and sweetness of the ice cream.