- 100 g milk chocolate
- 100 g hazelnuts
- 1 litre Woolworths Extremely Creamy Madagascan Vanilla ice cream
- 6 freshly prepared double espressos
Bring a saucepan of water to a gentle simmer. Chop the chocolate into pieces and place in a bowl, then place the bowl over the pan of simmering water.
Roughly chop the hazelnuts and add to the melted chocolate, mixing to coat. Place on a silicone baking mat or non-stick baking paper and chill until firm.
Scoop the ice cream into glasses, cups or bowls, then pour over the hot coffee. Break off shards of the hazelnut chocolate and serve with the affogato.
Cook’s note: Drizzle salted caramel over the affogato for an extra decadent twist.