Description
$1,000 Best Dessert Winner Linda Rohr, Darien, CT
Ingredients
- 1/3 cup melted semi sweet chocolate morsels
- 1 teaspoon light corn syrup
- 1/4 teaspoon almond extract
- 1/2 cup toasted, chopped mixed nuts (almonds, pecans, and walnuts)
- 1/3 cup prepared dulce de leche sauce or premium caramel sauce
- 1 package (15 count, each) Athens® Phyllo Shells
- 1/3 cup finely ground crystallized ginger
- 1 pint premium dulce de leche or vanilla ice cream
- 2 tablespoons cocoa, for garnish
Directions
In a medium bowl, combine chocolate, corn syrup and almond extract, stirring well. Add the nuts and swirl in dulce de leche. To serve, place 1 tablespoon of nut mixture into each Phyllo Shell and sprinkle with ginger. Top with a mini scoop of ice cream and dust dessert and plate with cocoa. Serve immediately.
