Affogato with Cocoa Whipped Cream

By • May 29, 2011 • 0 Comments

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Author Notes: Hot but cold, this recipe combines my favorite flavors - coffee in the form of espresso and a cool, refreshing vanilla icecream. Top with a cocoa-flavored whipped cream. Juliette

Serves 2 people

  • 4 generous scoops of best-quality vanilla icecream
  • 1/2 cup freshly brewed espresso
  • 1/4 cup unsweetened dutch-processed cocoa powder
  • 3 tablespoons confectioners sugar
  • 1 cup chilled heavy whipping cream
  • 1/2 teaspoon best-quality vanilla extract
  1. Place two scoops of vanilla ice cream into each glass.
  2. Top each glass with half of the hot espresso, or 1/4 cup each.
  3. Next, make the cocoa whipped cream. In a heavy mixing bowl, combine whipping cream and vanilla extract and whip until soft peaks form.
  4. In another small bowl, combine confectioners sugar and cocoa. Gently stir the cocoa / sugar mixture into the cream and whip until well blended. Top the Afogato with the cocoa whipped cream and serve immediately.
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Tags: Desserts, Holidays, Italian, light

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