Affogato means drowned. The original version uses espresso, which you pour scalding over vanilla gelato and serve before the ice cream fully surrenders. The chocolate version works on the same principle: hot over cold, and the contrast is the point.
We use slightly less milk than the standard Gusta preparation here - 80 ml instead of 120 ml - so the chocolate comes out thicker and pours hot over the gelato without immediately pooling into a shallow liquid at the bottom. The result is a hot-cold layer that takes a few minutes to fully meld. Do not stir. Eat from the bottom up.
Three ingredients. Five minutes.
Set servings and units first. You can change them anytime.
Remove the gelato from the freezer 5 minutes before serving so it softens slightly at the edges. Place 2 scoops in a small, deep glass or teacup.
Empty 1 sachet of Gusta Classic Hot Chocolate into 3 fl oz cold whole milk in a small saucepan. Whisk until dissolved.
Heat over medium, whisking continuously, until smooth and steaming, about 90 seconds.
Pour the hot chocolate directly over the gelato and serve immediately. Do not stir. Eat from the bottom up.
You made Affogato con Cioccolata. Time to eat.
A new recipe in your inbox each month. No noise.
The 80 ml ratio gives a thicker pour than the standard 120 ml, which slows down how fast the gelato melts. If you want a thinner, more drinkable result, use 100 ml.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $21.97
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.