Hot-Cocoa Affogato with Peppermint Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rich, chocolaty cocoa is poured over a scoop of peppermint ice cream for a kid-friendly twist on the Italian espresso- ice cream dessert. Ingredients:
3 cups whole milk |
1 cup chilled heavy cream, divided |
1/3 cup sugar |
1 large pinch of kosher salt |
1 vanilla bean, split lengthwise |
5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped |
1/3 cup (loosely packed) natural unsweetened cocoa powder |
1 tablespoon finely ground espresso or dark-roast coffee beans |
2 pints peppermint or mint chip ice cream |
8 small candy canes (optional) |
Directions:
1. Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
2. Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
3. Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
4. Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.
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