Chocolate and Almond Affogato

Cook Time 10 minutes

Servings 2

Ingredients

1 shot of espresso

2-4 large scoops vanilla bean ice cream

Freshly grated dark chocolate, to garnish

Almond Brittle

¼ cup caster sugar

½ cup toasted whole almonds, chopped

Method

Add sugar and 2 tablespoons of water to a small pan and bring to the boil. Cook until a deep golden colour. Place almonds on a tray lined with baking paper. Pour hot caramel over nuts and let set at room temperature for 5-10 minutes to set. Once firm, break up and roughly chop into brittle.

Fill coffee cups of your choice with ice cream so the cups are completely full. Level off the top and then, with the back of a spoon, make a deep indent in the ice cream.

Prepare a shot of espresso using an espresso machine and pour into the cup of ice cream. Sprinkle almond brittle over the top and freshly grate over the chocolate. Serve immediately to enjoy the icy cold ice cream and hot coffee combo.