At our wedding we skipped a traditional groom’s cake and set up an ice cream bar instead. Scoops of chocolate and vanilla from a local creamery sat beside a spread of toppings, and guests made their own creations. Even though the wedding was in February, everyone loved it — perhaps helped along by a whiskey tasting we had earlier — but mostly it was just pure joy.
My husband is an ice cream fanatic, so there’s almost always a pint or two in our freezer. He’s happy eating it straight, but I love turning ice cream into a simple, elegant dessert. Around the holidays, an ice cream-based dessert feels unexpected and festive, and it’s extremely easy to pull together.
If you love coffee and haven’t tried an affogato, you’re in for a treat. An affogato is simply a shot of hot espresso or strong coffee poured over a scoop of ice cream. The hot coffee softens the ice cream just enough to create a perfect balance of hot and cold, bitter and sweet. It’s quick, satisfying, and habit-forming.
I’ve sampled affogatos in many places, and a couple stand out. One memorable version used lemon ice cream at Bailey’s Chocolate Bar in St. Louis — I had it on my birthday during a time when I was avoiding caffeine while breastfeeding, so that first taste felt almost sacred. Another favorite is the classic vanilla and caramel affogato from the Ghirardelli factory in San Francisco.
Over time I developed my favorite at-home version: a hazelnut mocha affogato. Instead of plain vanilla, I use chocolate sorbetto for an intense chocolate note. The dessert is finished with boozy whipped cream flavored with hazelnut liqueur, toasted chopped hazelnuts for crunch, and a bright Morello cherry on top. For the coffee element, a fresh shot of espresso is ideal, but very strong brewed coffee works well too.
Keep a pint of chocolate sorbet on hand and a bottle of hazelnut liqueur in the pantry, and you’ll be ready to assemble this effortless, impressive dessert whenever you want something special.
Give the hazelnut mocha affogato a try — it’s quick to make, rich in flavor, and perfect for sharing.
Hazelnut Mocha Affogato
The best affogato of your life: chocolate sorbetto, hazelnut whipped cream and a cherry on top.
5 minutes
5 minutes
Ingredients
- 1/2 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 tablespoon Frangelico (hazelnut liqueur)
- 2 scoops chocolate sorbet
- 2 shots hot espresso (or 1/2 cup very strong coffee)
- Cherries, for serving
- Hazelnuts, chopped and toasted, for serving
Instructions
- Beat the cold heavy cream in a small bowl until soft peaks form. Add the powdered sugar and beat until slightly firmer. Stir in the Frangelico and set the whipped cream aside.
- Divide 1–2 scoops of chocolate sorbet into two small bowls or glasses.
- Pour the hot espresso or strong coffee gently around the edge of the sorbet so it melts slowly.
- Top with the hazelnut whipped cream, cherries and toasted chopped hazelnuts. Serve immediately — this is best enjoyed right away.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 763
Total Fat: 60g
Saturated Fat: 18g
Trans Fat: 1g
Unsaturated Fat: 39g
Cholesterol: 69mg
Sodium: 38mg
Carbohydrates: 55g
Fiber: 6g
Sugar: 45g
Protein: 11g
Did you make this recipe?
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