An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!
Now, what is an Affogato?
The word “affogato,” comes from the Italian word “affogare,” which means “to drown,” and that is exactly what this dessert is: gelato/ice cream drowned in freshly brewed espresso. Obviously, it is the easiest dessert ever! (store bought anything doesn’t count!)
While that is the original recipe, and some might argue with me, that sometimes simple is the best approach, this time a little chocolate syrup might change your mind.
You know what I say, there’s no such thing as too much chocolate!
To make my chocolate vanilla affogato you need to start with the chocolate syrup.
I love the combination of the unsweetened chocolate and the sweetness of the International Delight Chocolate coffee creamer but you can use semi-sweet chocolate if you prefer.
In a heatproof bowl add 2 parts chocolate and 1 part coffee creamer, microwave in 30 seconds intervals until the chocolate is melted and smooth.
Set aside to cool for a couple of minutes. (you don’t want the gelato to melt right away before pouring the coffee)
Once your chocolate syrup has been slightly cooled, pour some into serving glasses (or even bowl, whatever you prefer)
Top the syrup with 1-3 generous gelato scoops. The most common gelato used in affogato is vanilla, but you can use whatever flavor you prefer (or have handy).
Before the gelato starts to melt in the heat of the summer, top your sweet treat with a shot of freshly brewed espresso and finish with some more chocolate syrup.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.