Cinematic Chocolate Hazelnut Affogato

Allergens

Nuts (Hazelnuts)

Ingredients

• 200g dark chocolate, finely chopped
• 1 cup hazelnuts, toasted and skinned
• 2 cups whole milk
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1 cup freshly brewed espresso, cold

Instructions

1. Begin by melting the chocolate in a double boiler or in the microwave in short intervals until smooth and velvety. Allow it to cool slightly.
2. In a blender, combine the hazelnuts and milk. Blend on high until smooth and creamy. Strain the mixture through a fine mesh sieve to remove any solids.
3. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the hazelnut milk mixture. Cook over medium heat, stirring constantly, until the pudding thickens and comes to a gentle boil. Remove from heat and stir in the cooled chocolate until fully incorporated.
4. Pour the chocolate hazelnut pudding into individual serving glasses and chill in the refrigerator for at least 2 hours or until set.
5. When ready to serve, gently pour cold espresso over the chilled pudding to create a delightful affogato.

Chef’s Insight

The contrast between the warm, aromatic espresso and the cool, creamy pudding is what makes this affogato truly cinematic.

Notes

For a dramatic presentation, serve with whipped cream and shaved chocolate on top.