Chocolate Café Liégeois

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
100 Desserts to Die For

By Trish Deseine

Published 2016

  • About

This ice cream sundae was originally made by pouring cold sweetened coffee over vanilla ice cream, then serving the whole thing with whipped cream. Chocolate was gradually introduced into the mix, giving the dessert a thicker sauce. Personally I am fond of a hybrid version of café, Liégeois that combines chocolate, coffee and a good ice cream, which I hope you’ll find a change from the soulless and formulaic versions served in many French brasseries.