- 50g (70%) dark chocolate
- 20 g unsalted butter
- 50g shelled unsalted walnut halves
- 4 large scoops of vanilla ice cream
- 4 long shots of espresso
Walnut-whip Affogato
Walnut-whip Affogato with espresso, vanilla ice cream and chocolate sauce
Ingredients
Method
- Melt the chocolate and butter with a pinch of sea salt in a heatproof bowl over a pan of gently simmering water, then remove
- Reserve 4 perfect walnut halves for decoration, slice or crumble up the rest
- Roll your ice cream into nice round scoops and divide between four teacups
- Scatter over the sliced or crumbled walnuts, pour a shot of hot espresso into each cup, stick a walnut proudly on top, then drizzle over the melted chocolate