Hot Chocolate Affogato Recipes
HOT-COCOA AFFOGATO WITH PEPPERMINT ICE CREAM
Rich, chocolaty cocoa is poured over a scoop of peppermint ice cream for a kid-friendly twist on the Italian espresso- ice cream dessert.
Provided by Bon Appétit Test Kitchen
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
- Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
- Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
- Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.
HOT CHOCOLATE AFFOGATO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Gently warm the milk in a small saucepan over medium heat. When small bubbles begin to form around the edges, whisk in the chocolate chips, cocoa powder and salt; whisk until smooth.
- Scoop small scoops of ice cream into small tea cups or espresso cups. Ladle some of the hot chocolate over the ice cream and let the kids top with candy canes or gingersnaps if desired.
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- When small bubbles start forming around the edges, add the chocolate chips, cocoa powder and salt. Whisk until the mixture is smooth. Turn off the heat.
- Scoop ice cream into serving cups. Pour in some of the hot chocolate over the ice cream and top with wafer cookies or candy canes, if desired. Serve immediately.
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- Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
- Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
- Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
- Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.
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- When small bubbles start forming around the edges, add the chocolate chips, cocoa powder and salt. Whisk until the mixture is smooth. Turn off the heat.
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