Hot-Cocoa Affogato with Peppermint Ice Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/3 cup sugar
- 3 cups whole milk
- 1 vanilla bean, split lengthwise
- 1 cup chilled heavy cream, divided
- 1 large pinch of kosher salt
- 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)
- Carbohydrate 43 g(14%)
- Cholesterol 79 mg(26%)
- Fat 27 g(42%)
- Fiber 3 g(11%)
- Protein 7 g(15%)
- Saturated Fat 16 g(82%)
- Sodium 125 mg(5%)
- Calories 422
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.
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.
