{"id":26035,"date":"2020-09-10T03:00:00","date_gmt":"2020-09-10T10:00:00","guid":{"rendered":"https:\/\/thatrecipe.com\/blog\/?p=26035"},"modified":"2025-07-12T16:32:50","modified_gmt":"2025-07-12T23:32:50","slug":"chocolate-caramel-affogato","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/chocolate-caramel-affogato\/","title":{"rendered":"Chocolate Caramel Affogato: Elegant and Easy Fall Dessert"},"content":{"rendered":"\n

I received compensation from Torani for this post. The recipe and opinions are my own.<\/em><\/p>\n\n\n\n

Imagine a scoop of velvety chocolate ice cream with a swirl of gooey caramel sauce doused with a shot of hot espresso. Chocolate Caramel Affogato is a treat for both the taste buds and the soul.<\/p>\n\n\n\n

It's a simple three ingredient dessert that is the perfect way to top off any meal; be it an elegant 5 course meal or leftovers on Wednesday.<\/p>\n\n\n\n

So grab a spoon and get ready to learn all about the irresistibly easy affogato al caff\u00e8.<\/em><\/p>\n\n\n\n

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This post is part of Flavors of Fall Week. Be sure to keep scrolling to see all of today's fabulous recipes from some of my favorite bloggers.<\/p>\n\n\n\n

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Affogato al caff\u00e8<\/em> is the simplest of desserts: strong hot coffee poured over ice cream. That hot\/cold dichotomy makes affogato something uniquely delicious. <\/p>\n\n\n\n

Traditionally it is espresso poured over vanilla gelato. But, why stand on tradition when you can twist it up a bit and use chocolate ice cream.<\/p>\n\n\n\n

You do not need a fancy espresso maker to make this. I used instant espresso powder and boiling water. If you have one, use it (and know I am jealous). <\/p>\n\n\n\n

Alternatively you can make really strong coffee using your favorite brewing method.<\/p>\n\n\n\n

Ice Cream versus Gelato<\/h2>\n\n\n\n

I mentioned above that I used chocolate ice cream instead of vanilla gelato. Does it make a difference? To the unsophisticated palette, not really.<\/p>\n\n\n\n

Both gelato and ice cream are made with milk and cream, with gelato using more milk so it is typically lower in fat. Gelato recipes do not use egg yolks which is typical of American type custard ice creams. And, the freezing process for gelato also incorporates less air making it denser. <\/p>\n\n\n\n

So which should you use for this? Whatever you want.<\/p>\n\n\n\n

Tips for Making Affogato<\/h2>\n\n\n\n

The recipe has 2 ingredients (3 if you add the caramel), how hard could it be that you need to make a section for tips?<\/p>\n\n\n\n

It is easy, but I want to offer a few thoughts on tradition.<\/p>\n\n\n\n

Go easy on the espresso.<\/strong> Unless you want something more like a latte or cappuccino, you want a scoop of ice cream and a shot of espresso.<\/p>\n\n\n\n

Make and serve immediately. <\/strong>You want that hot and cold combination, not warm milky espresso and melty ice cream. For a party I'd consider making it at the table letting the guests add the espresso themselves.<\/p>\n\n\n\n

Torani<\/h3>\n\n\n\n

The luscious caramel sauce for this was provided by Torani. They make delightful sauces and syrups that enhance your drinks and desserts. <\/p>\n\n\n\n

I use Torani syrups frequently (their salted caramel syrup is a regular addition to my morning coffee). I love the taste and quality and I appreciate what Torani stands for as a company. They are a certified B Corporation, a company dedicated to balancing purpose and profit.<\/p>\n\n\n\n

Learn more about Torani's products and purpose here:<\/p>\n\n\n\n

website<\/a> - facebook<\/a> - instagram<\/a> - pinterest<\/a> - twitter<\/a> - youtube<\/a><\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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