Hot-Cocoa Affogato with Peppermint Ice Cream

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Hot-Cocoa Affogato with Peppermint Ice Cream
Rich, chocolaty cocoa is poured over a scoop of peppermint ice cream for a kid-friendly twist on the Italian espresso-ice cream dessert.

8 servings

Recipe by the Bon Appetit Test Kitchen

Photograph by Ditte Isager

December 2012

  • 8

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)

Preparation

Step 1

Preparation

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.

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.

Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.

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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Warm and Cozy Drinks Slideshow.