Frangelico Hot Chocolate Affogato

A close up of a hot chocolate affogato topped with vanilla ice cream in a glass mug.

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A rich and decadent Hot Chocolate Affogato made with Frangelico hazelnut liqueur and vanilla ice cream. Using our Italian hot chocolate recipe it's thick and silky smooth with a boozy kick. A delicious festive treat for a chilly evening.

Prep Time5

Cook Time10

Total Time15

Course: Drinks

Cuisine: Modern Italian

Servings: - 6 servings

Author: Emily Wyper

Ingredients

3.5 oz dark chocolate (100g)
2 and 1/4 cups whole milk (500ml) plus 2 tablespoons
2 tablespoons cocoa powder
2 tablespoons caster sugar
4 teaspoons cornstarch cornflour
5 tablespoons Frangelico liqueur or liqueur of choice
Small pinch salt
Vanilla ice cream good quality

Instructions

Add the milk, chopped chocolate, cocoa powder and sugar to a saucepan and heat, stirring occasionally until the chocolate has melted and sugar dissolved.
Mix the cornstarch with 2 tablespoons of milk and add that to the hot chocolate. Continue to heat the hot chocolate while stirring until thick and smooth.
Turn off the heat and stir in the Frangelico or liqueur of choice.
Pour the hot chocolate into small mugs and top each one with a scoop of vanilla ice cream and serve.

Video

Notes

1. Use good quality ingredients - good quality chocolate, cocoa powder and ice cream will make a big difference. For the dark chocolate go for at least 70% cocoa. I haven't tried this with milk chocolate but I'm guessing it would be far too sweet.

1. Other liqueurs to use - if you don't have Frangelico, Amaretto is also delicious. Others that would work well are Baileys, Kaluha, rum or brandy (choose your favourite).

1. Ice cream thawing - the hot chocolate takes about 10 minutes to make from start to finish so remove the ice cream from the freezer about halfway through so it's not too soft when serving.
2. Reheating - you can store any leftover hot chocolate in the fridge (once cooled) and reheat it as needed. it will keep in the fridge for up to 3 days.
3. Serve cold - also delicious served as a room temperature dessert.
4. Serving to children? simply omit the liqueur.

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