It’s best if you make this dessert the night before so it has plenty of time to freeze – simply remove it from the freezer thirty minutes before you want to dish it up so it has a little time to soften. If you’re making this dessert for Christmas, you’ll have loads of time to get on with the mains and starters on the day and the dessert will already be taken care of.
You can serve this dessert up in nice little mugs or bowls for a lovely individual serving of chocolate ice cream, and if you want to serve this up to children, you might want to leave off the shot of espresso, and simply serve them a small bowl of ice cream on its own.
How to make Chocolate Ice “Affogato”:
- 100g caster sugar
- 250g dark chocolate
- 6 egg yolks
- 600ml double cream
- 8 shots of espresso
Dissolve the sugar with 8tbsp of water then boil for 4 minutes. Put the chocolate into a food processor to finely chop. Add the sugar syrup and egg yolks, and process until smooth. Put in a large bowl.
Lightly whip the cream then fold into the chocolate. Pour into a freezer-proof lidded box and freeze. Remove from the freezer 30 minutes before serving. Scoop into espresso cups and top each one with a shot of espresso. This will keep for a month in the freezer.