If you’ve
ever indulged in affogato—a classic simple Italian dessert in which a scoop of
vanilla gelato is doused with a shot of espresso—you’ll love this quick and
easy variation. Coffee is mixed with chocolate and milk to make a quick frozen
ice base; an optional shot of Kahlúa or other coffee-flavored liqueur helps
keep the ice a bit softer for easier blending (alcohol lowers the freezing
point of ice creams, making for a softer result). You layer scoops of shaved
ice with dollops of vanilla scented soft cream and, as you eat it, the layers
meld together and get even creamier—it tastes a little bit like a frozen
chocolate cream pie. It’s one of my favorite fast treats and I often have some
on hand in the freezer for last-minute sweet cravings. The sugar content in the
chocolate in this recipe measures about 66 grams, which is about 16 grams per
serving.
Ingredients
:
MOCHA
SHAVED ICE
- • 170 g/6 oz bittersweet chocolate, finely chopped
- • 240 g/1 cup hot brewed strong coffee
- • 240 g/1 cup whole milk
- • ½ tsp kosher salt
- • 2 tsp vanilla extract
- • 2 Tbsp Kahlúa or other coffee flavored liqueur (optional)
VANILLA
CREAM
- • 240 g/1 cup heavy cream
- • 2 tsp vanilla extract
- • Approximately 3-in [8-cm] block of bittersweet chocolate, at room temperature, for garnish
Method :
- To make the shaved ice: Put the chopped chocolate in a medium bowl. Pour the hot coffee directly on top of the chocolate. Heat the milk in a small saucepan over medium-high heat until it is scalded—that is, small bubbles form on the edges of the milk and it almost, but not quite, comes to a boil. Pour the milk into the chocolate-coffee mixture. Whisk until the chocolate is completely melted. Add the salt, vanilla, and Kahlúa (if using) and stir until combined. Place the shaved ice base in a shallow covered container and freeze overnight.
- The next day, remove the shaved ice base from the freezer and let sit for 10 to 15 minutes to soften slightly. Use a fork or knife to break up the ice into pieces the size of ice cubes and place in a food processor. Process the ice about 1 minute, or until it becomes a slush. Scrape out into a container and put back in the freezer while you prepare the vanilla cream.
- To make the vanilla cream: Using a stand mixer fitted with the whisk attachment (or with an electric hand mixer or by hand with a whisk), whip the heavy cream and vanilla on medium speed until the cream holds soft peaks that droop a little when the whisk is lifted.
- To serve, in tall glasses, mugs, or dessert bowls, alternate layers of shaved ice with spoonfuls of whipped cream, beginning and ending with cream. Using the back of a paring knife or a vegetable peeler, scrape the chocolate block to make chocolate shavings and scatter them evenly on top of each serving.
- Store the shaved ice, well covered, in the freezer for up to 3 weeks.