Affogato

Ingredients

• 8 shots espresso – freshly brewed, hot (about 1 ounce per shot)
• 2 cups vanilla gelato – well chilled
• 0.5 ounces dark chocolate – finely shaved or grated (for serving)

Instructions

1. Place four small glass tumblers or dessert cups in the freezer for 10–15 minutes so they are well chilled.
2. When ready to serve, remove the chilled cups from the freezer and place them on a tray.
3. Scoop 0.5 cup of vanilla gelato into the center of each chilled cup, shaping the scoops so they sit neatly and leave room for the coffee.
4. Brew 8 shots of espresso so it is very hot and freshly extracted, aiming for about 1 ounce of liquid per shot.
5. Working quickly, pour 2 hot espresso shots (about 2 ounces total) directly over the gelato in each cup, aiming around the scoop rather than directly on top to slow melting slightly.
6. Immediately sprinkle a small pinch of finely shaved dark chocolate over each affogato for serving.
7. Serve the affogato at once with small spoons, while the contrast between the hot espresso and cold gelato is still pronounced.