Hazelnut Mocha Affogato. This post is sponsored by the National Frozen and Refrigerated Foods Association, also known as NFRA. See EasyHomeMeals.com for more recipes & tips.
I’m not sure if I’ve told you this before, but in lieu of a groom’s cake at our wedding, my husband opted for an ice cream bar.
We served scoops of chocolate and vanilla ice cream from a local creamery and set out toppings for people to add on their own. It was magical.
Even though we got married in the cold month of February, not a single person passed on ice cream. It might have had something to do with the whiskey tasting we hosted before the reception, but that’s okay.
All I know is that my wedding was full of whiskey, carrot cake (no raisins), lots of dancing, and ice cream. It was a joyous event.
Since my husband is such an ice cream fiend, we always have some in the freezer (usually several flavors). And while he’s perfectly happy to eat it straight from the carton, I’m always looking for ways to incorporate it into a dessert. I especially love using ice cream in a dessert around the holidays because it’s so unexpected. Plus, SO easy!
If you’ve never had an affogato and you’re a coffee lover, please, let’s do this together. I promise it will become your obsession. Affogato is a shot of strong coffee (or espresso) poured over a scoop of ice cream. The hot coffee melts the ice cream slightly, and it’s everything you need in life: caffeine plus sugar, hot plus cold. Amen.
I’ve spent years eating affogato all over the country for you (my love for you is real, don’t deny).
My all-time favorite was an affogato made with lemon ice cream at Bailey’s Chocolate Bar in St. Louis. I had it on my birthday when I still had a babe on my boob, and it had been months since I had let myself consume caffeine (oh, those dark days with a young babe and no coffee to console because of breastfeeding!).
Thinking about that lemony cuppa still makes my heart swell.
My second favorite affogato was a classic version with vanilla ice cream and caramel sauce at the Ghirardelli factory in San Francisco.
After all these years, I’ve finally developed the best affogato recipe for making at home. It’s a hazelnut mocha affogato! My twist on affogato is made with chocolate sorbetto instead of vanilla ice cream. It boasts a boozy whipped cream, chopped hazelnuts and a perfect Morello cherry on top. Oh, and the coffee! I use either a shot of espresso or very strong coffee–both freshly brewed.
Keep a pint of Talenti Chocolate Sorbetto in your freezer, hazelnut liquor in your cabinet and you’ll be ready for the easiest dessert during the holidays!
Make your next affogato a hazelnut mocha affogato, k?
Yields 2 servings
The best affogato of your life: chocolate sorbetto, hazelnut whipped cream and a cherry on top.
5 minPrep Time
5 minTotal Time
- 1/2 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 tablespoon Frangelico (hazelnut liqueur)
- 1 pint Talenti Chocolate Sorbetto
- 2 shots hot espresso (or 1/2 cup of strong coffee)
- cherries (for serving)
- hazelnuts, chopped & toasted (for serving)
- First, in a small bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and beat until slightly firmer. Stir in the Frangelico, and set aside.
- In two small bowls, add 1-2 scoops of chocolate sorbetto.
- Gently pour the hot espresso (or coffee) around the edge of the scoops (so it doesn’t melt too fast).
- Top with the whipped cream, cherries and chopped hazelnuts. Serve immediately (cannot be made ahead).