1 tbsp instant espresso powder or instant coffee powder
Crust:
Nonstick vegetable oil spray
2 cup chocolate wafer cookie crumbs
6 tbsp unsalted butter, melted
1 1/2 tsp instant espresso powder or instant coffee powder
1 quart chocolate ice cream
1 quart coffee ice cream
Chocolate wafer cookies, optional
STEP BY STEP:
Combine 6 tablespoons butter and 1/4 cup corn syrup in heavy small saucepan. Stir over low heat until well blended
Add semisweet chocolate, 1/4 cup water and instant espresso powder and stir until chocolate melts, espresso dissolves and sauce is smooth
Transfer sauce to small heatproof pitcher. Side aside
For Crust: Preheat oven to 350°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray
Mix cookie crumbs, butter and espresso in medium bowl. Press crumb mixture firmly onto bottom and up sides of prepared tart pan
Bake until crust looks dry and feels firm to touch, about 20 minutes. Cool crust completely
Meanwhile, using ice cream scoop, scoop chocolate ice cream into balls and arrange in single layer on baking sheet, freeze until firm
Using clean scoop, scoop coffee ice cream into balls and arrange in single layer on another baking sheet, freeze until firm
In cooled crust, alternate chocolate and coffee ice cream balls in single tightly packed layer. Form second layer, then third layer of ice cream balls, mounding in center. Drizzle 1/2 cup mocha sauce over.
Freeze tart until ice cream and sauce topping are firm, about 2 hours. (Can be prepared 1 day ahead. Cover tart and keep frozen. Cover sauce and let stand at room temperature.)
Gently press up pan bottom to loosen crust; remove pan sides. Transfer ice cream tart to platter. Let stand 15 minutes to soften slightly. Press cookies upright into ice cream, if desired. Cut tart into wedges. Serve, passing remaining sauce separately.
