Hazelnut-Chocolate Affogato
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This is our Made by Mama twist on a traditional Italian affogato. This is the most splendid dessert, as it is not too sweet but satisfies after a long meal.
Ingredients
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1 jar Nocciolata
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8 Nespresso pods, Since1939 Blend
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2 cups whipping cream
Directions
Ice Cream (make 1 day in advance)
Combine the entire jar of Nocciolata with the whipping cream in a large bowl. Make sure the Nocciolata is at room temperature.
Whisk the Nocciolata and the whipping cream together to a soft, airy and creamy consistency using a mixer or hand whisk. Start at a lower speed and slowly build to high speed. Be careful not to over-whip, as the mixture can become too stiff.
Transfer the cream to a freezer-safe container and freeze until the next day.
Preparing the Affogato
Remove your whipped iced cream from the freezer 10–15 minutes before serving.
Make 8 espresso shots of the Since1939 coffee with your Nespresso machine.
Put two scoops of iced cream in each small serving glass and pour the hot coffee over just before serving.
Top with caramel sauce, chocolate chips, grated chocolate, or whatever other toppings you love!
