Affogato
Affogato is a simple Italian dessert of coffee ice cream topped with hot or room-temperature espresso and Amaretto, then finished with homemade chocolate sauce, whipped cream, and toasted hazelnuts for a layered, sophisticated treat.
Affogato is a simple Italian dessert of coffee ice cream topped with hot or room-temperature espresso and Amaretto, then finished with homemade chocolate sauce, whipped cream, and toasted hazelnuts for a layered, sophisticated treat.
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For each serving, place 2 to 3 scoops of coffee ice cream in a glass serving dish. If desired, do this about an hour ahead of time and place dishes back in the freezer until right before serving.
Pour 2 tablespoons each of Amaretto and room temperature prepared espresso over each serving of ice cream.
Quickly pour desired amount of chocolate sauce or ganache over the ice cream.
Top with a generous dollop of whipped cream and sprinkle with chopped hazelnuts.
Serve immediately.
Affogato is best served immediately after assembly. Pre-scooped ice cream can be frozen in serving dishes for up to 1 hour; whipped cream should be prepared no more than 2 hours ahead.
This recipe uses room temperature espresso poured over the ice cream, which prevents the ice cream from melting too quickly while still creating the classic affogato contrast.
Yes. Place the scooped coffee ice cream in serving dishes and freeze for up to an hour before adding the espresso, Amaretto, and toppings right before serving.
Amaretto adds a subtle almond flavor. You can omit it entirely or replace it with another liqueur like Kahlúa, but the flavor profile will change.
Ganache is typically equal parts chopped chocolate and heavy cream, heated together until smooth. Use a ratio that yields pourable consistency, then let it cool to room temperature before pouring.
Freshly whipped cream is best served within 1–2 hours of preparation. If making ahead, whip just before serving and top affogato immediately to prevent weeping.
