Affogato Hot Chocolate

Name: Affogato Hot Chocolate
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 40 cl of whole milk; 100 g of dark chocolate (chopped); 2 vanilla ice cream (big scoops); 1 cinnamon (stick); 1 star anise (star); 1 pinch of salt; 1/2 pinch of pepper; 10 g of chocolate shavings (for decoration)

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Affogato hot chocolate is an indulgent dessert drink that revisits the Italian tradition, offering an irresistible contrast between smooth dark chocolate and the coolness of melting vanilla ice cream. Perfect for a comforting snack or a quick dessert, it's enjoyed with a spoon and is great in any season. This easy, quick recipe promises a unique taste experience in just a few minutes.

Total time: 10 min
Prep: 5 min
Cook: 5 min
Difficulty: Easy
Per person: €1.75

By the CookinBreak team

Ingredients 8

cups

Estimated cost €3.50

For the topping

1 ¾ tbsp chocolate shavingsfor decorationoptional

Equipment

Saucepanfor heating the milk
Whiskfor emulsifying the chocolate
Ice cream scoopfor shaping the scoops
Clear cupsfor serving

Instructions

Tap a number to check off the step, and a time to start a timer.

Pour the whole milk into a saucepan, then add the cinnamon stick and the star anise.

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Heat over low heat for about until the first bubbles appear, without bringing to a boil, to let the spices infuse.

Remove the saucepan from the heat, take out the cinnamon and star anise, then add the chopped dark chocolate.

Whisk vigorously until the chocolate has completely dissolved to get a smooth, glossy texture.

Place a nice scoop of very cold vanilla ice cream at the bottom of each clear cup.

Gently pour the steaming hot dark chocolate over the vanilla ice cream and sprinkle with chocolate shavings before enjoying immediately with a spoon.

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Goes well with

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As a main

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To drink

Cinnamon Eggnog

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Nutrition facts

per serving · estimate

445kcal

Protein10 g8%
Carbs55 g43%
Fat28 g49%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the hot-cold contrast going as long as possible, put your glass cups in the freezer 15 minutes before serving and make sure the ice cream is very firm before pouring in the chocolate.

Freezing : Can you freeze this recipe?

Not recommended

The texture of whole milk hot chocolate deteriorates after thawing. The ice cream is already a frozen product.

Storage : How long does it keep?

The hot chocolate alone keeps 2 to 3 days max in an airtight container in the fridge. Assemble with the ice cream just before serving.

Making ahead : Can you make it the day before?

Yes

The hot chocolate can be made the day before and kept chilled. Add the ice cream and toppings just before serving.

Reheating : How do you reheat it?

The hot chocolate can be gently reheated in a saucepan or microwave. Do not boil. The assembly with the ice cream is not reheated.

Variations

Mocha version: add a teaspoon of instant coffee to the hot milk along with the chocolate.
Praline version: replace the vanilla ice cream with a scoop of hazelnut or salted butter caramel ice cream.
Plant-based version: use oat or almond milk and a vegan coconut-based ice cream.

Mistakes to avoid

Boiling the milk, which risks scorching the chocolate and dulling the spice aromas.
Using ice cream that's too soft, which would melt instantly on contact with the liquid.
Letting the assembled glass sit before serving, since the magic lies in the immediate contrast of temperatures.

Frequently asked questions

What type of dark chocolate is recommended for this recipe?

A good-quality dark baking chocolate with a cocoa content between 60% and 70% is ideal. It offers a perfect balance between bitterness and sweetness that pairs wonderfully with vanilla ice cream.

Can I make this recipe without the spices?

Yes, you can absolutely leave out the cinnamon and star anise if you prefer a pure chocolate taste. The contrast between the intense chocolate and the vanilla will still be delicious.

How do I enjoy chocolate affogato?

Serve it immediately with a small spoon. First enjoy the still-firm ice cream coated in hot chocolate, then savor the creamy mixture that forms at the bottom of the cup.

Is 2% milk suitable for this recipe?

2% milk can be used, but whole milk is recommended for a richer, silkier texture that enhances the experience of this dessert.