Ingredients

• vanilla ice cream, scooped into 4 balls and frozen for 15 minutes
• 1 cup sweetened coconut (about a 3 1/2-ounce can), toasted lightly if desired and chopped fine
• 1/3 cup firmly packed light brown sugar
• 1 tablespoon light corn syrup
• 2 tablespoons instant espresso powder
• 1 1/2 ounces unsweetened chocolate, chopped fine
• 1/4 cup heavy cream
• 1 tablespoon Kahlúa

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Instructions

1. 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.