Midnight Velvet Mocha Affogato

Allergens

Dairy (Milk, Cream)

Ingredients

• 1. 300ml heavy cream 2. 150g dark chocolate (70% cocoa) 3. 6 shots of espresso, chilled 4. 2 tablespoons granulated sugar 5. A pinch of sea salt 6. Cocoa powder for dusting

Instructions

1. Begin your culinary journey by slowly melting the dark chocolate in a double boiler over simmering water. Gently whisk until silky smooth, then set aside to cool slightly.
2. In a separate bowl, whip the heavy cream with sugar and sea salt until soft peaks form. Fold the melted chocolate into the whipped cream gently, preserving its velvety texture.
3. Chill your coffee affogato mixture in the freezer for 30 minutes, forming a luscious ice cream like consistency.
4. Assemble your masterpiece by scooping the frozen mocha blend into chilled glasses and pouring a shot of chilled espresso over each serving to create a dramatic cascade effect.
5. Dust with cocoa powder and serve immediately, allowing the guests to experience the perfect balance of contrasts warmth from the espresso meeting the chill of the frozen delight.

Chef’s Insight

The key to this dish is perfecting the balance of textures and temperatures, ensuring each bite is a delightful surprise.

Notes

Always use the best quality chocolate and espresso for this dessert, as they will significantly impact the final flavor.