Chocolate Affogato Recipes

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AFFOGATO



Affogato image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Number Of Ingredients 0

Steps:

  • Place 2 small scoops of ice cream (coffee, chocolate or vanilla) in a coffee cup, then pour in a shot of espresso or 3 tablespoons strong brewed coffee. Top with shaved dark chocolate and chopped hazelnuts.

MEXICAN AFFOGATO



Mexican Affogato image

Take your affogato to another level by adding tequila and coffee liqueur to your espresso. I used top of the line Patron Roca® tequila and Kahlua® which produces a smooth, creamy, and rich affogato.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 10m

Yield 1

Number Of Ingredients 6

1 scoop chocolate ice cream
1 ounce fresh brewed espresso
½ ounce tequila (such as Patron Roca®)
½ ounce coffee-flavored liqueur (such as Kahlua®)
2 tablespoons whipped cream
3 chocolate-covered coffee beans

Steps:

  • Place ice cream in a coffee mug. Stir together hot espresso, tequila, and coffee liqueur in a small glass; pour over ice cream. Top with whipped cream and garnish with chocolate-covered coffee beans.

Nutrition Facts : Calories 243.6 calories, Carbohydrate 19.3 g, Cholesterol 28.2 mg, Fat 11.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 7.2 g, Sodium 27.8 mg, Sugar 17.1 g

CHOCOLATE AFFOGATO RECIPE



Chocolate Affogato Recipe image

Throw together this quick riff on an affogato with this Chocolate Affogate featuring espresso, Ballotin Original Chocolate Whiskey and scoop of your favorite creamiest ice cream.

Provided by Heather Wibbels

Categories     Dessert

Number Of Ingredients 4

1 scoop black raspberry gelato/ice cream
1 oz hot espresso
1.5 oz Ballotin Original Chocolate Whiskey
Garnish: fresh raspberries

Steps:

  • Combine hot espresso and Ballotin Original Chocolate Whiskey right before serving. Pour over a scoop of black raspberry ice cream in a chilled glass. Serve immediately.

AFFOGATO



Affogato image

L'affogato al caffè, a dessert of gelato drowned in espresso, is "one of Italy's most delectable modern dishes," writes Anna Del Conte in her "Gastronomy of Italy." The ice cream can be fior di latte, vanilla or chocolate, or whatever you like. Dulce de leche, with its caramelized milkiness, would be wonderful, as would cherry amaretto. The magic of affogato is that you get two pleasures in one: a spoonable dessert sauced with coffee, and a cream-blushed drink to chase it. The sweet ice cream and bitter coffee should enhance, not overtake each other. Like the best partners, they should meet in the middle.

Provided by Eric Kim

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 3

1 double shot (2 ounces) hot espresso
1 to 2 scoops (about 1/2 cup) very cold vanilla gelato or ice cream (see Tip)
Amaretto (optional)

Steps:

  • Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
  • Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
  • Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.

AFFOGATO CHOCOLATE POTS



Affogato chocolate pots image

Whip up these coffee-laced chocolate pots in advance of entertaining. They're easy to make but the flavours are pure sophistication

Provided by Barney Desmazery

Categories     Dessert

Time 20m

Number Of Ingredients 7

150g dark chocolate (at least 70% cocoa solids), chopped into small pieces
2 shots hot espresso or 100ml hot strong instant coffee
150ml double cream
½ tsp vanilla extract
2 egg yolks (freeze the whites for another recipe)
50g golden caster sugar
4 of your favourite biscuits to serve with coffee (we used amaretti), plus extra to serve

Steps:

  • Tip the chocolate into a heatproof bowl. Pour the coffee, double cream and vanilla into a small saucepan and bring to the boil over a medium heat, then pour this over the chocolate. Leave to stand for a minute, then stir together until the chocolate has melted and the sauce is smooth. Set aside.
  • Beat the egg yolks and sugar together for 5 mins in a separate bowl using an electric whisk until pale, thick and fluffy. Carefully fold in the melted chocolate mixture until everything is combined into a rich mousse. Crumble the biscuits and put most of the crumbs into the bases of four small coffee cups or ramekins, then spoon over the chocolate mousse. Chill for at least 2 hrs. Will keep chilled for up to two days. Serve cold topped with the remaining crumbled biscuits and some extra whole biscuits on the side for dunking.

Nutrition Facts : Calories 504 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

CHOCOLATE AFFOGATO WITH VANILLA ICE-CREAM



Chocolate Affogato With Vanilla Ice-Cream image

OMG this is so simple to make but for lovers of coffee & chocolate this is pure heaven. Give it a go!

Provided by Mandy

Categories     Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

100 g dark cooking chocolate, melted
1 cup espresso coffee
4 scoops French vanilla ice cream

Steps:

  • Place a scoop of ice-cream into 4 small glasses.
  • Pour 1/4 cup coffee into each glass and drizzle liberally with melted chocolate.
  • Serve with biscotti or sponge finger biscuits.

Nutrition Facts : Calories 303.9, Fat 21.2, SaturatedFat 13.4, Cholesterol 98.4, Sodium 75.4, Carbohydrate 26, Fiber 1.2, Sugar 22.2, Protein 4.8

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