Affogato is one of the very best hands-off desserts and always makes me feel as if I’m on holiday. Using chocolate ice-cream gives this more of a mocha vibe and it’s even better if you can find an ice-cream that also has shards of chocolate mixed in. Making the praline is the most involved part of this dish, but it adds a welcome, nutty crunch that I urge you not to skip.
Chocolate hazelnut affogato
Prep 10
Cook 5 min
Serves 4
50g blanched hazelnuts, roughly chopped
20g honey
100g caster sugar
Flaky sea salt
4 scoops chocolate ice-cream
40ml coffee liqueur, such as Kahlúa
4 shots hot espresso
Put the little glasses or ramekins you��ll be using to serve the affogato in the freezer for about half an hour, until nicely frosty.
Start by making the praline. Line a baking tray with greasproof paper, scatter over the hazelnuts and set aside.
Put the honey, sugar and 20ml water in a pan and heat gently until melted. Don’t stir, but gently swirl the pan to make sure the sugar melts evenly. Once the sugar turns a deep amber colour, carefully pour it over the nuts, trying to make sure every one is coated. Sprinkle over a pinch of flaky salt and leave to cool and firm up for at least 15 minutes. Once cool and solid, break into shards.
Take the glasses/ramekins out of the freezer and pop a scoop of chocolate ice-cream into each one. Pour the coffee liquor and hot espresso over the ice-cream, top with a few praline shards and serve immediately.
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