| | CHOCOLATE VELVET ICE CREAM |
| 5 | lg | Egg yolks |
| 1/2 | c | Granulated sugar; divided |
| 1/8 | ts | Salt |
| 1 1/4 | c | Heavy (whipping) cream |
| 1 | c | Milk |
| 6 | oz | Semisweet chocolate; coarsely chopped |
| 4 | ts | Vanilla extract |
| | HAZELNUT COFFEE CREAM |
| 2 1/2 | c | Heavy (whipping) cream |
| 8 | oz | White chocolate; finely chopped |
| 3/4 | c | Fresh roasted hazelnut flavored coffee beans |
| 1 | tb | Italian hazelnut liqueur; such as Capella or Frangelico |
| 1 | ts | Vanilla extract |
| | CHOCOLATE FUDGE SAUCE |
| 2 | oz | Semisweet chocolate; finely chopped |
| 1/3 | c | Unsweetened alkalized cocoa powder |
| 1/3 | c | Granulated sugar |
| 1/3 | c | Evaporated milk |
| 1/3 | c | Light corn syrup |
| 2 | ts | Vanilla extract |
| | ASSEMBLY |
| | Fresh brewed coffee; to thin chocolate sauce |
| 4 | | Cigarette cookies (up to 8) |
