Chocolate Hazelnut Mousse Affogato

Ummmm hi. I made a super freaking awesome decadent dessert. A boozy one.

With pretty much everything you could hope for in a dessert.

Chocolate. Hazelnut. (aka Nutella flavahhhs) Creamy mousse. Coffee. Liqueur.

So….

You’re welcome.

I’ve been brainstorming a big list of summer cocktails to post because I’m having SO much fun posting them. I had to pay special attention to coffee cocktail ideas after buying these amazing supplies from Trader Joe’s. Who else is absurdly excited that they’re going coffee-crazed this summer?

So in trying to come up with yummy cocktail ideas for my TJ’s coffee liqueur and coffee syrup and all that goodness, I figured I HAD to do some kind of an affogato.

If you’re new to affogatos, they’re pretty much proof that Italy is a source of food genius: gelato with espresso poured on top.

I mixed it up a bit and froze some vegan chocolate hazelnut mousse. Then poured not just espresso but also TWO kinds of liqueur on top. It’s the tiniest little cup of pure indulgence and a few bites will do you in for the night 😉

I swear you NEED the caffeine in the espresso just to counteract how sleepy everything else will make you.

Unless you’re Preston in which case you’ll down what’s left after the photoshoot – both in front of and behind the camera. 😀 That kid.

Anyhow, I’ll quit my blabbering and let my excessive photos do the talking.

Hope you love this decadent, amazing, boozy chocolate hazelnut mousse affogato.

Chocolate Hazelnut Mousse Affogato

2017-06-05 21:24:50

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for the mousse

1. 1 can coconut cream*
2. 6 ounces dark chocolate, melted**
3. 1 T hazelnut extract

for the affogato

1. 1 small scoop mousse
2. 1 oz coffee liqueur
3. 1 oz hazelnut liqueur
4. 1 shot espresso

for the mousse

1. Refrigerate the can of coconut cream (see the notes below for how to deal if you can’t find coconut cream). Scoop it into a large bowl – bonus points if you chill the bowl – and beat with a hand mixer until light and fluffy. Y’know, like mousse. Slowly beat in melted chocolate and hazelnut extract. Freeze the mousse. If the chocolate and hazelnut extract took some of the volume out of the mousse, you can beat it again after freezing for about an hour and then freeze again.

for the affogato

1. Scoop the mousse into a small dish (I just used one of those mini ice cream scoops, so about 2 tablespoons. Trust me, that is FILLING.) Pour both liqueurs and espresso on top.

Notes

1. * You can find a can of just coconut cream at Trader Joe’s or at Asian markets. If you can’t find that, buy two cans of full fat coconut milk, refrigerate them, and scoop the firm cream off the top of each can.
2. ** I used dark chocolate that was vegan, which makes this whole dish vegan. You can use whatever your favorite chocolate is.

Flora Foodie https://florafoodie.com/