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4 tablespoons espresso, brewed
4 tablespoons Amaretto or Frangelico
1 1/2 cups Coffee or Hazelnut light Ice cream or light Soy ice cream
4 tablespoons light whipped cream
1/2 cup chocolate ganache, warmed
4 tablespoons toasted hazelnuts, roughly chopped


 


In the bottom of each dessert glass pour espresso and Amaretto. Place 2 scoops of ice cream into each glass. Drizzle warm chocolate ganache over the ice cream. Top with one spoonful of light whipped cream and sprinkle with the chopped nuts. Serve immediately.


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Dessert- Affogato
Chef Diane Stopford
Difficulty: Commis Chef (Beginners/Easy)


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04-17-2008
Rating:  

Light and delicious
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