Description
Indulgent and easy-to-make Affogato chocolate pots combining rich dark chocolate mousse with the bold flavor of espresso, layered over crunchy amaretti biscuit crumbs. Perfectly chilled and garnished with extra biscuit crumbs for a delightful coffee-flavored dessert experience.
Ingredients
Scale
Chocolate Mixture
- 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
Mousse Mixture
- 2 egg yolks (freeze the whites for another recipe)
- 50g golden caster sugar
To Serve
- 4 of your favourite biscuits (we used amaretti), plus extra to serve
Instructions
- Prepare the Chocolate Mixture: Tip the chopped dark chocolate into a heatproof bowl. In a small saucepan, combine the hot espresso or strong instant coffee, double cream, and vanilla extract. Bring this mixture to a boil over medium heat, then immediately pour it over the chocolate. Let it stand for one minute to soften the chocolate, then stir gently until the chocolate melts completely and the sauce becomes smooth. Set aside to cool slightly.
- Make the Egg Yolk Mixture: In a separate bowl, beat the egg yolks and golden caster sugar together using an electric whisk for 5 minutes until the mixture is pale, thick, and fluffy. This aeration is essential to achieve a light mousse texture.
- Combine Mixtures: Carefully fold the melted chocolate mixture into the egg yolk foam, ensuring everything is combined into a rich, smooth chocolate mousse without deflating the air you’ve just incorporated.
- Assemble the Pots: Crumble most of the biscuits and evenly distribute the crumbs into the bases of four small coffee cups or ramekins. Spoon the chocolate mousse over the biscuit crumbs, creating a layered effect.
- Chill: Place the filled ramekins in the refrigerator and chill for at least 2 hours to allow the mousse to set and flavors to meld. The pots can be kept chilled for up to two days.
- Serve: Just before serving, sprinkle the remaining crumbled biscuits on top of each pot and serve with extra whole biscuits on the side for dunking, adding a delightful crunchy contrast to the creamy mousse.
Notes
- Freeze the leftover egg whites for use in other recipes like meringues or macarons.
- Use good quality dark chocolate with at least 70% cocoa content for the richest flavor.
- The dessert can be prepared a day ahead and kept chilled to save time.
- If espresso is not available, strong instant coffee is a suitable substitute.
- Amaretti biscuits add an authentic almond flavor but feel free to experiment with other crunchy biscuits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: affogato, chocolate pots, espresso dessert, coffee mousse, easy dessert, no bake dessert, Italian dessert
