Hazelnut Affogato

This dessert will leave you wanting more scoops...

12 January 2015

Serves 8

• 1 litre vanilla ice cream
• 100g blanched hazelnuts, toasted
• 1 cup sugar
• ½ cup water
• 100g dark chocolate, broken into squares
• 2 cups espresso coffee
• 2 tbsp Frangelico liqueur

1 Roughly chop the hazelnuts and place on a lined baking tray.

2 Heat the sugar and water in a small pot and stir until the sugar has dissolved. Increase the heat and bring to the boil. Simmer until golden brown. Remove from heat, pour over nuts and allow to set.

3 When cool, chop into rough shards.

4 Melt the chocolate squares in a heat-proof bowl set over a pot of simmering water. Add Frangelico to espresso.

5 Place scoops of vanilla ice cream into bowls, pour over espresso and melted chocolate and top with hazelnut shards.

 

Text and image source: Fairlady

 

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