Coffee with orange-chocolate ice cream and rum

Rum, orange and chocolate are a very attractive trinity. And if you add hot aromatic coffee to it, you get a three-in-one treat: drink, coffee, and dessert at once.

Ingredients

• 1 orange
• 100 g ice cream
• 50 g dark chocolate (60% cocoa)
• 70 ml whipping cream
• 2 tsp icing sugar
• 4 tsp ground coffee
• 1 tsp Sahara
• 4 tbsp. l. dark rum
• white chocolate for decoration

Directions

1. Remove the zest from the orange, chop. Cut off the remaining white peel from the orange with a sharp knife so that the pulp is visible, and cut the "fillet" into slices, cut each fillet in half. Melt the chocolate in a water bath and cool slightly.
2. Mix ice cream with chocolate, zest and pulp, put back in the freezer for 30 minutes. Whisk in the cream and icing sugar until stiff.
3. Make coffee in a Turkish or French press, pour 200 ml of water into coffee and sugar, pour into warmed wide cups, filtering through a strainer. Place a scoop of prepared orange ice cream in each cup, sprinkle with rum, top with cream and some white chocolate shavings. Serve immediately.