Affogato with a twist
makes 4
A simple but delicious end to a meal. You could use your favourite chocolate mousse recipe, but I like this old but good one as it is just ever so slightly sweet.
Chocolate mousse
| 1 large | Avocado, ripe, halved, stone removed and flesh scooped out (Main) |
| 1 | Banana, ripe |
| 10 | Pitted prunes |
| 3 Tbsp | Dark cocoa powder, good quality (Main) |
| 1 | Orange, finely grated zest only |
| 1 tsp | Vanilla extract |
Affogato
| 4 scoops | Ice cream, vanilla bean (Main) |
| 4 servings | Espresso coffee, hot; one shot per serving (Main) |
Praline
| 60 g | Raw almonds |
| 60 g | Caster sugar |
Directions
- To make the chocolate mousse, place all the ingredients in a food processor and process until smooth and thick.
- Spoon into four small dessert glasses, cover and place in the fridge until well chilled, about two hours.
- To serve, remove chocolate mousse from the fridge and top each with a scoop of vanilla bean ice cream. Pour a shot of hot espresso over each and top with praline. Serve straight away.