Could your early morning caffeine kick get ANY Better?
The answer is no because…
coffee + chocolate & Hazelnut gelato = morning-caffeine-hit heaven!!!
I’m super excited about this recipe because it is not just a recipe for the most amazing iced coffee you are EVER going to have (geez, excited much!?)
No, no my friends this is also a recipe for the best homemade chocolate and hazelnut gelato you’ve ever had. That’s right people, chocolate and hazelnut swirled together which means it is basically Nutella made into gelato. You’re very own, homemade, Nutella flavoured gelato.
I think that deserves a round of applause, right?
But before we get too carried away with the chocolate hazelnut gelato (uh oh, too late!) we must get back to what the gelato is part of; namely this affogato recipe.
Because today (or tomorrow, depending where you are in the world when you read this) the 15th of April, marks Italy’s very own national celebration of espresso coffee (Espresso Italiano Day) and we are here to celebrate it by pouring a double shot of espresso coffee over homemade gelato. Then we will wait patiently (or not) for that gelato to slowly melt until we have a thick, chocolaty, hazelnutty, iced coffee than is simply irresistible.
Trust me, you’ll be licking that glass long after the drink has disappeared.
Now my excitement for this affogato has, admittedly, been a little cray cray (did I just say cray cray? what is happening to me – stupid chocolate and hazelnut affogato getting me all excited and stuff?) that I may have forgotten to mention that this is not quite the pop-into-starbucks-and-grab-a-coffee kinda of recipe.
It’s not one to make if you need an “on the go” coffee, like, right now.
It takes a bit of time and proves the whole “patience is a virtue” spiel your parents always used to tell you does, indeed, bear an element of truth. You need to be patient with one; it is a recipe that needs a little love and care and – more importantly – time.
But, despite a lengthy prep process it is nothing but easy and you’ll have most of it made in under 20 minutes. The rest of the time (about 18 hours) is passive cooling and freezing time. And then, when all the prep/ cooling/ freezing is done and out the way you have my full permission to go full throttle on this recipe and have as many affogatos as you want!
Now, why does it take so much time?
Blame it on the (incredibly delicious) chocolate and hazelnut gelato.
First of all you need to make a hazelnut butter which means blitzing hazelnuts in a food processor for about 25 minutes. You can, of course, use store bought hazelnut butter or praline as a substitute.
Then you make the custard base for the gelato after which you’ll need to cool it down – and I mean right down. It needs to chill the ❄️fudge❄️ out (which is my way of saying chilled in the refrigerator overnight – although a six hour minimum should be satisfactory if patience isn’t your thang?)
And then, the next day, the gelato goes through the whole churning and freezing routine which can take a while too (I manually churn mine because I don’t own an ice cream maker). So if you want to have your affogato on, say, Sunday for your early morning caffeine hit I would start making it on Friday night. You can then churn and freeze on Saturday morning and it will be ready to go on Sunday.
But as I said before a little patience is going to go a long way for you and virtue will definitely be on you side. Because, on top of the affogato that you will have on Sunday morning, you can have another every morning for next two weeks (give or take a day or two).
Because this recipe will make about 1 to 1.2 litres of gelato, i.e. enough to make roughly 12 to 15 affogatos (depending on how much gelato you put in each drink) which = life goals achieved!
Gelato recipe adapted from this Chocolate & Hazelnut Praline Gelato
Chocolate Hazelnut Affogato
Prep Time: 30 mins || Cook Time: 1hr 15 mins
FOR THE GELATO:
- 500ml Full cream milk
- 250ml Thicken cream
- 150g + a small handful hazelnuts (roasted and peeled)
- 1 1/2 tbsp unsweetened cocoa powder
- 120g really good dark chocolate (about 75% cacao or more should do the trick)
- 5 Egg yolks
- 130ml maple syrup
- 2 tbsp dark brown sugar
FOR THE AFFOGATO:
- Double shot of espresso (60ml) can be substituted with 60ml of very strong brewed coffee
- 1 scoop of the gelato
FOR THE GELATO:
- Place the hazelnuts in a food processor and blitz until a smooth peanut butter-like consistency is formed (it will probably take around 25 minutes, with frequent scraping down the food processor bowl. Again… patience is the key!)
- Place the milk, cream and hazelnut butter into a pan and heat until just starting to bubble. Whisk a few times to make sure everything is combined. Add the chocolate and cocoa powder and stir until the chocolate has melted.
- Meanwhile, in a bowl, whisk together the egg yolks, maple syrup and dark brown sugar. Add 1/2 cup of the bubbling chocolate mixture and whisk until combined. Pour the egg mixture into the pan with the rest of the chocolate mixture and, again, heat until just beginning to bubble. Place into a container and allow to cool before placing into the fridge overnight.
- If you are using an ice cream maker, remove the chilled gelato custard base and continue as per you machine’s instructions for making gelato.
- For manual churners: Place a ceramic, or other thick-walled, bowl in you freezer overnight. The next day pour in the chilled gelato custard base and place in the freezer for twenty minutes. After 20 minutes, remove from the freezer and whisk vigorously for a few minutes. Return to the freezer. Repeat this whisking every 20 minutes another three times and then allow to freeze until solid.
FOR THE AFFOGATO:
- Scoop a generous ball of gelato into a glass or cup and pour over the hot double espresso.
Prep and cooking time does not include over night cooling and freezing following the churning process