GUIDE / INSTRUCTIONS
For the Base:
For the Chocolate Sauce:
Melt chocolate in double boiler, stirring until smooth. Add brown sugar, cream and cane syrup; reduce heat to low; stir until smooth and blended; remove from heat. Add butter and vanilla, stirring until completely combined. Set aside.
For the Praline Marshmallow Cream:
For the Assembly:
In a large bowl, combine ice cream, chicory coffee liqueur and half of reserved chocolate sauce; set aside. Spread a layer of marshmallow cream on top of brownies, sprinkle with half of Oreo crumbs and candied pecans. Spoon ice cream mixture on top about 1 inch (25 mm) thick; smooth top. Repeat layers. Freeze until firm (at least 2 hours).
For the Garnish:
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