Prep 5 mins
Cook 0 mins
Use only the best quality ingredients and you'll have the most delicious and refreshing dessert imaginable. And it takes only moments to make! Affogato is a typically Italian way to enjoy ice cream — it's literally 'drowned' in espresso or another liquid topping. This version of Affogato Mocha appeared in the May 2005 issue of Bon Appétit
- 1 pint chocolate ice cream
- 8 tablespoons bittersweet chocolate pieces or 8 tablespoons semisweet chocolate, finely chopped
- 8 tablespoons hot freshly brewed espresso
- 8 tablespoons dark rum
- Divide ice cream among 4 dessert bowls or coffee cups.
- Spoon 2 tablespoons each of chocolate, espresso and rum over the ice cream and serve immediately.
Whoa, YUM! I scaled it down for myself, went without the rum (I'm not a fan. Maybe some Bailey's..) and instead of the chopped chocolate I made a choc sauce to pour over the top, using hot choc powder & a tiny bit of water. We only really buy ice cream when the good stuff is on special, then it's gone by the time I think to have an affogato...I'll be remembering next time, that's for sure!
Who'd've thunk that chocolate ice cream could be so much improved upon? It was delicious! I used instant espresso and skipped the rum, and the ice cream I used was a very dark, dense chocolate ice cream--almost like a gelato. It was so good--we loved it! Thanks for posting, bluemoon! Made for Holiday Tag game.
Totally delicious! My batteries are dead in my camera, so no photo, but this is just fabulous! Of course I love everything in it, but I think it would appeal to anyone that likes chocolate. It was perfect, since we jumped from being in the 30's to being in the 70's in the last two days...I needed an ice cream dessert! Made for Everyday is a Holiday tag.