Affogato with brandy snaps

1 hour
20 minutes

If you're a coffee lover, this is the dessert recipe for you! Turn a simple affogato into a decadent dessert with the addition of brandy snaps, chocolate hazelnuts and coffee syrup.

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • For the brandy snaps:
  • 50 g sugar
  • 60 g butter
  • 2 T golden syrup
  • ¼ t ground ginger
  • ¼ t ground cinnamon
  • 2 T cake flour
  • For the chocolate-covered hazelnuts and chocolate spheres:
  • 200 g milk chocolate
  • 100 g hazelnuts, toasted
  • For the coffee syrup:
  • 65 ml water
  • 200 g sugar
  • 2 freshly prepared espressos double shots
  • For the affogato:
  • 8 freshly prepared espressos double shots
  • 1 litre Woolworths Extremely Creamy Madagascan Vanilla Ice cream

1. To make the brandy snaps, preheat the oven to 180°C. Heat the sugar, butter, golden syrup, ginger and cinnamon in a saucepan over a medium heat and bring to a gentle boil.

2. Remove the syrup from the heat and whisk in the flour to form a paste. Chill for 30 minutes.

3. Spread the paste on a non-stick baking mat. Bake for 5 minutes, or until golden in colour with a bubbly texture. Remove from the oven and cool for 30 seconds, then mould into the required shape. Cool to set.

4. To make the chocolate-covered hazelnuts and chocolate spheres, melt the chocolate in a double-boiler. Place the hazelnuts on a non-stick baking mat, then  pour over half the melted chocolate. Allow to set. Fill silicone half-sphere moulds with the remaining chocolate, reserving some of the chocolate for later use. Place the moulds in the freezer to set.

5. Once set, remove the half-spheres from their moulds and brush the rims with a little melted chocolate. Sandwich together 2 halves to make whole spheres.

6. To make the coffee syrup, heat the water in a saucepan over a high heat. Add the sugar and espresso and bring to a rapid boil. Boil for 2 minutes, or until slightly thickened. Allow to cool in the saucepan.

7. To assemble the affogato, pour a double shot of espresso into 4 tall glasses. Top each with 2 scoops of ice cream. Roughly chop the chocolate-covered hazelnuts and sprinkle over the ice cream. Drizzle over the coffee syrup over and garnish with a brandy snap. Serve with the chocolate spheres on the side.


Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes


Load more