Recipe by Rosemary Prisock, Food and Beverage Director, Old Waverly Golf Club, West Point, Mississippi, USA
Roll 4 scoops of coffee ice cream in chopped chocolate covered toffee, then place in the freezer.
In a large bowl, whip the cream until stiff peaks are just about to form.
Beat the vanilla and sugar into the whipped cream until peaks form. Make sure not to overbeat, or the cream will then become lumpy and butter-like.
Combine the water, sugar, cocoa powder and salt in a saucepan over low heat. Whisk constantly until the mixture thickens and begins to simmer.
Remove from heat and stir the vanilla into the sauce.
Serve warm or cover and refrigerate until serving.
Place a toffee ice cream ball in a dessert dish, top with the whipped cream and chocolate sauce then garnish with a cherry.