Can be prepared in 45 minutes or less.

Ingredients

　　vanilla ice cream, scooped into 4 balls and frozen for 15 minutes

　　1 cup sweetened coconut (about a 3 1/2-ounce can), toasted lightly if desired and chopped fine

　　1/3 cup firmly packed light brown sugar

　　1 tablespoon light corn syrup

　　2 tablespoons instant espresso powder

　　1 1/2 ounces unsweetened chocolate, chopped fine

　　1/4 cup heavy cream

　　1 tablespoon Kahlúa

　　In a shallow dish roll the ice-cream balls in the coconut, coating them heavily, and freeze the snowballs while making the mocha sauce. In a small heavy saucepan combine the brown sugar, the corn syrup, and the espresso powder, bring the mixture to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 minutes, or until the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a pinch of salt, and stir the sauce until it is smooth. Pour some of the mocha sauce onto each of 2 plates, divide the snowballs between the plates, and serve the remaining sauce separately.