Chianti Affogato Recipes

Steps:

• Place 2 small scoops of ice cream (coffee, chocolate or vanilla) in a coffee cup, then pour in a shot of espresso or 3 tablespoons strong brewed coffee. Top with shaved dark chocolate and chopped hazelnuts.

Steps:

• Add 2 scoops (about 1/2 cup) of ice cream to 4 small bowls or coffee mugs. Pour the coffee evenly over each bowl, and top each with a drizzle of chocolate liqueur. Serve immediately with spoons.

Steps:

• Using a melon ball scoop or a small ice cream scoop, fill each cappuccino cup or a small bowl with 3 mini scoops of ice cream. Pour just a little coffee over the ice cream and garnish with the chocolate shavings. Serve immediately.

Steps:

• In a 1-cup glass measuring cup, mix together the espresso and almond extract. Scoop 1/2 cup of the ice cream into each of 4 dessert bowls or glasses. Pour 1 shot of hot espresso or 2 tablespoons of the espresso powder mixture over each. Sprinkle with toasted almonds and serve immediately.

Steps:

• Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
• Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
• Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.