Treat yourself to something special with decadent Hot Chocolate Affogato. Rich and thick Italian-style hot chocolate poured over gelato for a winter treat to look forward to on a cold day!
There are a great many things that I love – cheese, chocolate, bourbon, my pug, sleep. . .just to name a few.
In the winter what I look forward to the most is a big steaming mug of hot chocolate. Not just any type, it needs to be thick, rich dark hot chocolate. My husband teases me about my hot chocolate preferences all the time – he tells me you really just like drinking melted chocolate don’t you? Maybe have a little milk with your chocolate?
It’s all true, if it’s milky or thin or comes from a pouch I’ll pass on that drink. I need real melted chocolate in my drink! Yes sure I can have this any time I want but with something so rich, it’s better to savor and enjoy on those truly cold and freezing winter days.
In most cases I find it hard to improve my hot preferred hot chocolate method but where there is a will there is a way.
That way involves ice cream.
Affogato or translated from Italian “drowned” is traditionally a coffee-based dessert with a scoop of vanilla gelato that is topped or drowned with a shot of espresso. Try as hard as I might I’m not just a coffee drink.
Why should I miss out on my affogato fix though?
Hot chocolate seemed like as good of a replacement for espresso as anything else.
After all tea affogato doesn’t really sound all that appetizing.
Chocolate and ice cream, now that goes together just as much as coffee and ice cream goes together.
As impossible as it may seem, I even thickened up the hot chocolate a bit more to stay with our Italian theme for an Italian-style hot chocolate to pour over a scoop of gelato. If you’ve never had the pleasure of sipping on Italian hot chocolate it leans more pudding like consistency with a big bold chocolate flavor. Some recipes can call for added sugar but I felt like there was enough additional sweetness with the ice cream. You can go ahead and use milk, semi-sweet or dark chocolate when making this recipe but not that the dark you go the bitter it will taste.