Hot-Cocoa Affogato with Peppermint Ice Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Bon Appétit Test Kitchen
Rich, chocolaty cocoa is poured over a scoop of peppermint ice cream for a kid-friendly twist on the Italian espresso- ice cream dessert.
Ingredients
- 3 cups whole milk
- 1 cup chilled heavy cream, divided
- 1/3 cup sugar
- 1 large pinch of kosher salt
- 1 vanilla bean, split lengthwise
- 5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped
- 1/3 cup (loosely packed) natural unsweetened cocoa powder
- 1 tablespoon finely ground espresso or dark-roast coffee beans
- 2 pints peppermint or mint chip ice cream
- 8 small candy canes (optional)
Instructions
- Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
- Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
- Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
- Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment