Chocolate Raspberry Affogato
Yield 4 Servings
Free of: gluten and top 8 allergens.
Try this delicious variation of the traditional vanilla gelato and espresso treat. We've added raspberry ganache as the first layer...yum!
Ingredients
1 cup allergy-friendly chocolate chips, such as Enjoy Life Mini Chips (see recipe notes)
1/2 cup unsweetened hemp milk
3 tbsp raspberry preserves
Alternative vanilla ice cream
2 cups fresh brewed coffee
1 cup fresh raspberries for garnish, optional
Instructions
- Place chocolate in a medium stainless steel bowl. Fill a medium saucepan with about 3-inches of water. Bring the water to a boil over high heat. Reduce the heat to low and place the bowl of chocolate over the saucepan. The bowl should sit in the saucepan without directly touching the water. Gently stir the chocolate until melted, monitoring the water to ensure it's not boiling, but gently simmering. Turn off heat and remove bowl from saucepan.
- Heat hemp milk in a small saucepan or microwave just until warm. Pour milk over melted chocolate and whisk gently until smooth.
- Add preserves and stir to combine. Set aside to cool at room temperature for at least 1 hour.
- Ganache can be made ahead of time and stored in the fridge. When ready to use, simply warm the ganache slightly in the microwave at 5 second intervals.
- To assemble, place 1/4 cup ganache in each large cup and top with 2 scoops of ice cream. Pour in 1/2 cup coffee or a shot or two of espresso.
- Garnish with fresh raspberries, if desired. Serve immediately and enjoy!
Notes
- In place of the chips, you can substitute 5 ounces of your favorite chocolate, chopped.
Courses Sweets
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/chocolate-raspberry-affogato/