Casa Humilde Affogato Recipe
Double shot espresso, vanilla bean ice cream, brandy infused Valrhona chocolate
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Ingredients
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Espresso
Ice Cream
Chocolate Sauce
Method
Espresso Preparation
- 1
Brew the Espresso
Grind the espresso coffee beans to a fine consistency. Use about 20 grams of ground coffee to brew a double shot of espresso using an espresso machine. Extract approximately 100 ml of espresso and set aside.
Chocolate Sauce Preparation
- 2
Make the Chocolate Sauce
In a small saucepan over low heat, combine the Valrhona chocolate and heavy cream. Stir continuously until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the brandy until fully incorporated.
Assembly
- 3
Assemble the Affogato
In a serving glass or bowl, place two scoops of vanilla bean ice cream. Pour the freshly brewed espresso over the ice cream. Drizzle the warm brandy-infused Valrhona chocolate sauce on top. Serve immediately.