Think of Chocolate Hazelnut Affogato as an adult ice cream float. Instead of fizzy pop poured over ice cream, you have hot bold espresso laced with Frangelico liqueur. Gently melting and swirling with chocolate ice cream, whipped cream and toasted hazelnuts. Incredibly easy and oh so good.
Total Time
35min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
4
Ingredients
•
1/2
cup
Heavy Cream
•
1
Tbsp
Powdered Confectioners Sugar
•
4
Tbsp
Hazelnuts
•
4
fl oz
Espresso
, freshly brewed
•
1
fl oz
Frangelico
•
4
scoops
Chocolate Ice Cream
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
On a small baking sheet or pie plate, spread Hazelnuts (4 Tbsp) in a single layer and toast for 10 to 13 minutes until starting to turn golden.
3.
Allow to cool to room temperature and coarsely chop.
4.
Combine Heavy Cream (1/2 cup) and Powdered Confectioners Sugar (1 Tbsp) and whip until soft peaks form. Keep chilled until ready to use.
5.
Brew 4 shots of Espresso (4 fl oz) or use espresso powder as per product instructions. Combine with Frangelico (1 fl oz).
6.
Place a scoop of Chocolate Ice Cream (4 scoops) in individual serving dishes or glasses. Pour 1/4 of espresso and liqueur into each dish.
7.
Top with a dollop of whipped cream and garnish with chopped hazelnuts. Serve immediately.
Nutrition Per Serving
CALORIES
329
FAT
22.5 g
PROTEIN
4.1 g
CARBS
25.5 g
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