Hot Chocolate Affogato Recipes

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HOT-COCOA AFFOGATO WITH PEPPERMINT ICE CREAM



Hot-Cocoa Affogato with Peppermint Ice Cream image

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

3 cups whole milk
1 cup chilled heavy cream, divided
1/3 cup sugar
1 large pinch of kosher salt
1 vanilla bean, split lengthwise
5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped
1/3 cup (loosely packed) natural unsweetened cocoa powder
1 tablespoon finely ground espresso or dark-roast coffee beans
2 pints peppermint or mint chip ice cream
8 small candy canes (optional)

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



Hot Chocolate Affogato image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups 2 percent milk
1 cup semisweet chocolate chips
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 pint vanilla ice cream
Mini candy canes, for topping, optional
Gingersnaps, for topping, optional

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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