- coffee-toffee sauce, for serving
- 1 shot espresso
- 1 T whisky (optional)
- Woolworths Tin Roof ice cream, for serving
- For the coffee-chocolate disc:
- 50 g dark chocolate
- coffee beans, crushed, to decorate
Smear a dollop of coffee-toffee sauce around the inside of a glass and pour in a tot of whisky. Top with a shot of coffee and a scoop of ice cream. Serve with a chocolate and coffee-chocolate disc.
To make the coffee-chocolate disc, melt the chocolate and spoon into circles on greaseproof paper. Top with crushed coffee beans and chill to set.