Name: Affogato Chocolate Pots Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 150g dark chocolate (at least 70% cocoa solids), chopped into small pieces; 2 shots hot espresso or 100ml hot strong instant coffee; 150ml double cream; ½ tsp vanilla extract; 2 egg yolks (freeze the whites for another recipe); 50g golden caster sugar; 4 of your favourite biscuits (we used amaretti), plus extra to serve

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Introduction

This Affogato chocolate pots recipe combines rich dark chocolate with the bold flavor of espresso, creating a luscious and creamy dessert that’s perfect for coffee lovers. Easy to prepare and delightfully indulgent, it’s a wonderful treat to serve after dinner.

The image shows three clear glass cups, each filled with two layers of smooth, shiny dark chocolate pudding, topped with small, crumbly golden-brown cookie pieces sprinkled unevenly on the surface. The pudding has a rich, thick texture with slight swirls visible on top, adding depth. The cups are placed on a wooden surface, with crumbled cookie pieces on white crumpled paper to the right side, creating a casual, inviting scene. The background is softly blurred, enhancing the focus on the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g dark chocolate (at least 70% cocoa solids), chopped into small pieces
2 shots hot espresso or 100ml hot strong instant coffee
150ml double cream
½ tsp vanilla extract
2 egg yolks (freeze the whites for another recipe)
50g golden caster sugar
4 of your favourite biscuits to serve with coffee (we used amaretti), plus extra to serve

Instructions

Step 1: Tip the chopped chocolate into a heatproof bowl. In a small saucepan, pour in the espresso or hot coffee, double cream, and vanilla extract, then bring to a boil over medium heat.
Step 2: Immediately pour the hot mixture over the chocolate and leave it to stand for one minute. Stir gently until the chocolate has melted and the sauce is smooth. Set aside.
Step 3: In a separate bowl, beat the egg yolks and sugar together using an electric whisk for about 5 minutes until the mixture is pale, thick, and fluffy.
Step 4: Carefully fold the melted chocolate mixture into the egg yolk mixture until fully combined and forming a rich mousse.
Step 5: Crumble most of the biscuits and evenly distribute the crumbs into the bases of four small coffee cups or ramekins.
Step 6: Spoon the chocolate mousse over the biscuit crumbs, then chill the pots in the fridge for at least 2 hours to set.
Step 7: Before serving, top the pots with the remaining crumbled biscuits and offer some extra whole biscuits on the side for dunking. Serve cold.

Tips & Variations

Use fresh espresso if possible for the best coffee flavor; instant coffee works as a convenient substitute.
Swap amaretti biscuits for digestive or biscotti for a different texture and taste.
If you prefer a lighter texture, gently fold in some whipped cream before chilling.
For an extra indulgent touch, add a splash of coffee liqueur to the chocolate mixture.

Storage

Store the chocolate pots covered in the refrigerator for up to two days. They are best enjoyed chilled. To serve, you can take them out a few minutes before eating to soften slightly. Avoid freezing, as it may affect the texture.

How to Serve

The image shows three clear glass cups filled with rich, dark chocolate mousse with a smooth and glossy texture. Each cup has a thick layer of chocolate mousse that forms soft peaks on top. The mousse is sprinkled with small, golden brown crunchy crumbs, scattered evenly across the surface. The glasses sit on a warm brown cloth with a soft texture, and next to them is crumpled white paper with a red pattern, holding more of the golden brown crumbs in small chunks. The background has a white marbled texture partly seen behind the setup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the dessert will be sweeter and less intense in flavor. Using dark chocolate with at least 70% cocoa solids provides the best balance with the coffee.

Is it safe to use raw egg yolks in this recipe?

This recipe uses raw egg yolks, so it’s important to use fresh, high-quality eggs and handle them safely. If you’re concerned, you can use pasteurized eggs or try an egg-free chocolate mousse recipe.