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Affogato chocolate pots

Three affogato chocolate pots

Affogato chocolate pots

Name: Affogato chocolate pots
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 150g dark chocolate (at least 70% cocoa solids), chopped into small pieces; 2 shots hot espresso or 100ml hot strong instant coffee; 150ml double cream; ½ tsp vanilla extract; 2 egg yolks (freeze the whites for another recipe); 50g golden caster sugar; 4 of your favourite biscuits to serve with coffee (we used amaretti), plus extra to serve

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

plus at least 2 hrs setting

A star rating of 5 out of 5.2 ratingsRate

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Whip up these coffee-laced chocolate pots in advance of entertaining. They’re easy to make but the flavours are pure sophistication

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g dark chocolate

(at least 70% cocoa solids), chopped into small pieces
2 shots hot espresso

or 100ml hot strong instant coffee
150ml double cream
½ tsp vanilla extract
2 egg yolks

(freeze the whites for another recipe)
50g golden caster sugar
4 of your favourite biscuits

to serve with coffee (we used amaretti), plus extra to serve

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Nutrition: Per serving

kcal504
fat38g
saturates22g
carbs35g
sugars31g
fibre3g
protein5g
salt0.1g

Method

step 1

Tip the chocolate into a heatproof bowl. Pour the coffee, double cream and vanilla into a small saucepan and bring to the boil over a medium heat, then pour this over the chocolate. Leave to stand for a minute, then stir together until the chocolate has melted and the sauce is smooth. Set aside.
step 2

Beat the egg yolks and sugar together for 5 mins in a separate bowl using an electric whisk until pale, thick and fluffy. Carefully fold in the melted chocolate mixture until everything is combined into a rich mousse. Crumble the biscuits and put most of the crumbs into the bases of four small coffee cups or ramekins, then spoon over the chocolate mousse. Chill for at least 2 hrs. Will keep chilled for up to two days. Serve cold topped with the remaining crumbled biscuits and some extra whole biscuits on the side for dunking.

Recipe from Good Food magazine, March 2022

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A star rating of 5 out of 5.2 ratings

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