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Affogato

Four ingredients, no cooking, and the best two minutes of your evening. Hot moka pot coffee poured over cold vanilla ice cream, finished with melted dark chocolate and toasted hazelnuts.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 scoops vanilla ice cream good quality, high cream content
  • 30 ml strong coffee freshly brewed in a moka pot, hot
  • 1 tbsp dark chocolate 60–70%, melted
  • 1 tbsp hazelnuts toasted and roughly chopped

Equipment

  • Moka pot
  • Small pan for toasting hazelnuts
  • Chilled serving glass

Method
 

  1. Chill the serving glass in the freezer for at least 10 minutes.
  2. Toast the hazelnuts in a dry pan for 3–4 minutes until fragrant, then chop roughly. Melt the chocolate in short bursts in the microwave.
  3. Scoop 2 balls of vanilla ice cream into the chilled glass.
  4. Brew the coffee in the moka pot. Take it off the heat as soon as it starts to gurgle.
  5. Pour the hot coffee straight over the ice cream.
  6. Drizzle with melted chocolate and scatter the hazelnuts over the top.
  7. Serve immediately, while the coffee is still melting into the ice cream.

Notes

  • Espresso machine instead of moka pot: one shot, poured the moment it is pulled.
  • Swap the ice cream for fior di latte, hazelnut gelato or salted caramel.
  • Swap the hazelnuts for pistachios, almonds or crushed amaretti.
  • Add a splash of amaretto or Frangelico with the coffee for a grown-up version.
  • Serving a crowd: scoop glasses ahead and keep them in the freezer; brew a large moka pot right before serving.