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Hazelnut mocha affogato

Hazelnut mocha affogato

Raise your affogato game by adding a crisp shell of chocolate to melt into the ice cream and hot coffee as you pour. Snap it before it’s gone!

4.5 out of 5 stars(22) Rate this recipe
Gluten freeVegetarian
  • Serves6
  • CourseDessert
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusfreezing

Ingredients

  • 500ml No.1 Colombian Coffee Ice Cream
  • 125g Belgian 54% dark chocolate, roughly chopped
  • 1 tsp butter
  • 4 tbsp roasted chopped hazelnuts
  • 180ml freshly brewed espresso, to serve

Method

  1. Scoop the ice cream into 6 balls. Place on a tray lined with baking parchment and return to the freezer for at least 2 hours or overnight.

  2. Put the chocolate and butter in a microwavesafe jug and microwave on medium power for 30 seconds. Stir and repeat if needed until melted and smooth.

  3. Working quickly, pour the warm chocolate over each ice cream ball, then sprinkle with hazelnuts before coating the next one. Return the tray to the freezer until ready to serve.

  4. Place each chocolate-coated ball into a heatproof glass and serve with a shot of hot, freshly brewed espresso for pouring over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,351kJ/ 324kcals

Fat

21g

Saturated Fat

11g

Carbohydrates

28g

Sugars

28g

Fibre

3g

Protein

4.8g

Salt

0.1g

Rating details

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4.5 out of 5 stars22 ratings

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