Chocolate Covered Coffee Bean Egg Rolls

Okay, this title is a mouthful but here it goes - Chocolate Covered Coffee Bean Cookie Dough Egg Rolls served with Vanilla Bean Ice Cream and Chocolate Coffee Drizzle.

Go ahead and skip turning on the coffee pot before serving this dessert to your guests. You're definitely going to have a caffeine buzz after this one!

This cookie dough recipe doesn't have egg so when you fry the egg roll the center will still be a gooey cookie dough mess!

For the Cookie Dough Egg Rolls
Along with the following recipe you will need won ton wrappers and a small bowl of water.

Chocolate Covered Coffee Bean Cookie Dough
1 stick butter
1/2 c. sugar
1/2 c. brown sugar
1 t. vanilla extract
4 t. milk
1/2 t. salt
1 c. flour
1 c. quick oats
2/3 c. chocolate covered coffee beans

In a large mixing bowl cream butter, sugar and brown sugar. Stir in vanilla and milk.
Sift in salt and flour, stir to combine. Add oats and stir again to incorporate. Add coffee beans and mix well.

Lay out one won ton wrapper on a dry surface. Put about 1 tablespoon of cookie dough in the center of the wrapper making sure there are two or three chocolate covered coffee beans in it. Fold one corner over the cookie dough, then fold in the sides. Using your finger dab some water on the last exposed corner of won ton wrapper. Roll to secure the wrapper closed.

Repeat with remaining cookie dough and wrappers. Yields approximately 40 cookie dough egg rolls.

Place in a bowl and freeze overnight or until firm.

Remove egg rolls from the freezer and prepare a deep fryer with oil heated to 350 degrees F. Once oil is to temperature drop in 5-8 egg rolls and fry to a crisp golden brown. Remove from the oil and let excess oil drain off onto a paper towel.

For the Chocolate Coffee Drizzle
This might be the last chocolate sauce you ever need to make, it's that good!

Chocolate Coffee Drizzle
1 c. sugar
2 T. unsweetened cocoa powder
2/3 c. milk
2 T. butter
1 t. vanilla extract
1 T. turkish ground coffee in a tea bag

In a small bowl combine sugar and cocoa powder. Set aside.

In a small sauce pan add milk and tea bag filled with coffee. Let coffee steep over medium heat for 1-2 minutes. Remove coffee filled tea bag.

Turn heat to moderate and add sugar and cocoa powder mixture, and butter. Bring to a boil stirring occasionally to prevent scorching. Once mixture reaches a boil continue to boil for 2 minutes stirring constantly. Remove from heat and stir in vanilla.

For the Vanilla Bean Ice Cream
This is a basic vanilla bean ice cream recipe I modified after trying several recipes and not wanting to use so much heavy cream.

Vanilla Bean Ice Cream
2 1/2 c. whole milk
1/2 c. heavy cream
3/4 c. sugar
2 t. vanilla extract
1/4 t. vanilla bean powder (optional)

In a medium sauce pan over medium heat add milk, sugar and vanilla extract. Warm milk mixture until sugar dissolves completely. Removed from heat and add heavy cream, vanilla and vanilla powder. Vanilla bean powder is optional but I like it because it gives specks to the ice cream without having to cut and steep a vanilla bean.

Place ice cream mixture in refrigerator for a minimum of 2 hours - overnight is best.

According to your ice cream maker directions freeze ice cream mixture.

Serve egg rolls with ice cream and drizzle with chocolate coffee syrup.