Affogato Chocolate Pots Recipes

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

Ingredients

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.

AFFOGATO

Affogato image

Provided by Food Network Kitchen

Categories dessert

Time 15m

Number Of Ingredients 0

Ingredients

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.

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

Ingredients

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

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