Chocolate Hazelnut Affogato

  • Cooking Time : 35 Minutes
  • Servings : Approx. 125–140 g finished dessert.

Ingredients :

1 sachet (40 g) Revèra Choco-Hazelnut Superblend
1 scoop (60–70 g) vanilla ice cream or frozen Greek yogurt
30 ml freshly brewed hot espresso (or strong coffee)
1 tbsp warm milk (optional, to dissolve the Superblend)
Chopped hazelnuts or dark chocolate shavings, for garnish (optional)

Method :

  • Brew a fresh shot of espresso.
  • Stir the Revèra Choco-Hazelnut Superblend into the hot espresso. If needed, add 1 tbsp warm milk and whisk until smooth.
  • Place the vanilla ice cream or frozen Greek yogurt in a serving glass.
  • Pour the warm chocolate-hazelnut espresso over the ice cream just before serving.
  • Garnish with chopped hazelnuts or dark chocolate shavings.

Garnish :

  • Serve immediately so the hot espresso contrasts with the cold ice cream, creating a creamy, café-style dessert.
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