Method

1. To make espresso ice-cream, dissolve coffee in water in a small heatproof bowl. Cool.
2. Slightly soften ice-cream in 
a large bowl at room temperature. Beat with a wooden spoon until smooth. Stir in coffee mixture, beans and liqueur. Spoon into 
a medium loaf pan (12cm x 22cm). Freeze, covered, for 4 hours, 
or overnight until firm.
3. Double line six holes of 
a 12-hole muffin pan (¹/³-cup capacity) with paper cases. Spoon melted chocolate evenly into each case. Using the back of a spoon, spread over base and up sides 
of cases. Refrigerate until set. Peel away paper cases from chocolate cups. Return to the fridge.
4. To make praline, place nuts on an oven tray lined with baking paper. Dissolve sugar in water in a medium saucepan over a low heat. Bring to boil. Boil, without stirring, for 
about 8 to 10 minutes, or until mixture just turns golden brown. Immediately pour over nuts. 
Stand until set. Break into large chunks. Pulse in a food processor until coarsely crushed. Transfer 
to a bowl.
5. Scoop six large scoops of espresso ice-cream into balls. 
Roll one at a time in praline to coat. Place on a tray lined with baking paper. Freeze for 30 minutes.
6. Serve ice-cream balls in 
chocolate cups.

Tips

Place a tray lined with baking paper in the freezer for 
20 minutes before placing praline-coated balls on it as 
this will help prevent them 
from melting. Praline-coated balls can be made up to 
four hours before 
serving.