Directions
One of the dishes that always fascinated me when I went out to dinner with my parents was Affogato.
This mysterious object of desire brought together two taboo pleasures for a little boy: ice cream (allowed but sparingly) and coffee (absolutely forbidden!).
Now that I am an adult, I look with great skepticism at the Affogatos they offer in restaurants, not to mention the questionable artifact Tartufo al caffè.
So I put in the effort and tried some tests to find the perfect affogato recipe.
There are two possible variants to go classic and go drowned in alcohol, not that you need who knows what quantities of spirits. On the contrary, the alcohol content is very light.
What matters is the balance and pleasantness and the proper play of contrasts and harmonies between chocolate, coffee, and mint. Coconut is a suffused call: a tropical echo lost in ocean waves, like a distant mirage.
Ingredients for making coffee and chocolate affogato
- 50 grams, 1 generous scoop of coconut ice cream
- 1 cup of espresso
- 3 cl of coconut rum
- 30 grams of extra dark chocolate
- 3 cl of fresh cream
- 0.5 cl of coffee liqueur
- 0.5 cl of amaretto liqueur
- 2 grams of cinnamon
How to prepare the perfect affogato
Put the chocolate in a saucepan with the cream and rum and melt it very gently in a bain-marie.
Add the coffee liqueur, the amaretto, and a sprinkle of cinnamon and mix.
Prepare the espresso and quickly add it to the chocolate sauce.
Pour into a bowl, put a scoop of coconut ice cream, and serve immediately while the ice cream begins to melt in an endless embrace.
