Sugar High Friday - Chocolate Pots with Vanilla Ice Cream Affogato.  Add/Read Comments

I don't like coffee that much. Which is a bit of a bugger really as this months Sugar High Friday, as hosted by Love Sicily has coffee as the theme. Actually it is coffee-flavouring I can't take to; coffee as a beverage is fine. So fine in fact that I drink copious amounts of filter coffee every day.

As luck would have it I ran across this recipe in the March issue of Delicious magazine; part of a Jamie's Quickies 'pull out an' keep' card set. He describes affogato as 'ice cream drowned in hot expresso coffee' which sounds right up my street.

Chocolate Pots with Vanilla Ice Cream Affogato.

• 284 ml carton single cream
• 200g good quality dark chocolate
• 2 medium egg yokes
• 3 tbsp brandy
• 20g unsalted butter cut into small cubes
• 1 tub good quality vanilla ice cream
• hot expresso coffee shots

Pour cream into saucepan and heat until just about to boil, turn off heat, drop in chocolate broken into pieces. Mix well and stir in egg yolks and brandy. Melt in the butter and oiur into 8 cups or glasses so it comes halfway up the side. Chill in fridge to set. Serve topped with a scoop or two of ice cream and pour over hot espresso coffee. Sprinkle with a few crushed amaretti or cantuccini biscuits.

And thats it. I actually drank the coffee from cups at the same time rather than pour over the top; seemed to work fine. I didn't manage to take any decent photographs though, so the illustration was quickly scanned from the magazine article hence the poor quality.