Servings: Serves 1
  • 2 Tbsp. espresso , brewed and cooled
  • 2 Tbsp. almond liqueur
  • 3/4 cup coffee ice cream (or hazelnut ice cream)
  • 4 Tbsp. heavy cream , whipped
  • 1/4 cup cinnamon chocolate ganache , warmed (see recipe below)
  • 2 Tbsp. toasted hazelnuts , roughly chopped
Whipped Cream
  • 1 cup heavy whipping cream
  • 1 Tbsp. powdered sugar
  • 1 tsp. vanilla extract
Cinnamon Chocolate Ganache
  • 8 ounces quality bittersweet chocolate
  • 3/4 cups heavy cream
  • 1/4 vanilla bean , split
  • 1/2 tsp. cinnamon
To make Affogato: Preheat oven to 325°. Put hazelnuts on a sheet pan and toast for 10 to 15 minutes, or until golden brown. Rub some of the loose skins off in dish towel, then chop. Pour cooled, brewed espresso and amaretto into the bottom of a glass. Scoop 3/4 of a cup of coffee ice cream into the glass. Top with 1/4 cup warmed cinnamon chocolate ganache, 4 tablespoons whipped cream and toasted hazelnuts.

Yield: 1 serving
Prep Time: 10 minutes
Inactive prep time: 0 minutes
Cook time: 10 to 15 minutes

To make whipped cream: Combine all ingredients into a chilled mixing bowl and whip until soft peaks form. You can do this ahead of time and keep chilled in the refrigerator.

Yields: 2 cups
Prep time: 0
Inactive prep time: 5 minutes
Cook time: 0

To make cinnamon chocolate ganache: Chop chocolate finely and put into a heatproof bowl. Scrape out seeds from vanilla bean and put into cream along with the whole vanilla bean. Heat up cream and vanilla in a small saucepan until scalding, then remove vanilla bean. Pour over chocolate and let sit for 2 minutes. Slowly whisk the cinnamon into the chocolate and cream mixture until smooth. Let cool 5 minutes.

Yield: 2 cups
Prep Time: 5 minutes
Inactive prep time: 0 minutes
Cook time: 5 minutes