Hazelnut mocha affogato

Name: Hazelnut mocha affogato
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 6
Ingredients: 500 ml No.1 Colombian Coffee Ice Cream; 125 g Belgian 54% dark chocolate, roughly chopped; 1 tsp butter; 4 tbsp roasted chopped hazelnuts; 180 ml freshly brewed espresso, to serve

Raise your affogato game by adding a crisp shell of chocolate to melt into the ice cream as your pour the hot coffee.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook2 mins
Total time17 mins
Plusfreezing

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500ml No.1 Colombian Coffee Ice Cream
125g Belgian 54% dark chocolate, roughly chopped
1 tsp butter
4 tbsp roasted chopped hazelnuts
180ml freshly brewed espresso, to serve

Scoop the ice cream into 6 balls. Place on a parchment-lined tray and return to the freezer for at least 2 hours, or overnight.
Put the chocolate and butter into a microwave-safe jug and microwave on medium power for 30 seconds. Stir and repeat if needed until melted and smooth.
Working quickly, pour the warm chocolate over each ice cream ball, then sprinkle with hazelnuts before coating the next one. Return the tray to the freezer until ready to serve.
Place each chocolate-coated ball into a heatproof glass and serve with a shot of hot, freshly brewed espresso for pouring over.

Cook’s tip

If you dust a little icing sugar or cocoa powder over the baking parchment, it stops the ice cream balls from skidding about on their way back to the freezer.

Typical values per serving when made using specific products in recipe