It’s a travellin’ day here at buzzyfoods, so here’s a quick little dessert recipe that’s easy enough for every day, but still wicked impressive for company.
Affogato; good quality ice cream (we used vanilla) with hot espresso coffee poured over the top.
Oh, and there’s chocolate involved, too.
So, quick recap: good ice cream, hot espresso, dark chocolate.
•Vanilla ice cream
•3/4 cup hot espresso
Note: we used instant espresso and Ghirardelli 60% cocoa dark chocolate, chopped, and/or Girl Scout’s Thin Mints cookies, chopped. Some folk weren’t crazy about the thought of mint and espresso, but my favorite sister and I thought it worked well. You choose for yourself.
Make your espresso and keep it warm; or, if you’re using instant, bring 3/4 cup of water to a boil in the ‘wave, then stir in three teaspoons of instant until dissolved.
Place a scoop or two of ice cream in a bowl and top with the chopped chocolate (or those chopped mint cookies – trust me on this, it’s good); then pour the espresso over.
The warm, bitter espresso combines with the ice cream to make for a tasty coffee treat, and the partially melted chocolate topping?
Bonus, baby, bonus!
So, next time you need a quick but wicked impressive dessert, bring out the espresso and the ice cream.