Giada affogato from Giada De Laurentiis drowns chocolate gelato in hot espresso and tops it with freshly whipped cream. And the whole thing takes about 10 minutes at approximately 330 calories per serving for 4.
Giada uses chocolate gelato instead of the vanilla that most affogato recipes call for, because she says it combines her two favorite things. So the melted chocolate and hot coffee blend into a rich, mocha-like pool at the bottom of the bowl.
Serve the assembled bowls immediately, since the espresso melts the gelato within seconds of contact. And if you wait even a few minutes, the dessert turns into a warm chocolate milk instead of that hot-meets-cold contrast.
Source: Giada De Laurentiis (Giadzy.com)
Giada Affogato
Course: DessertsCuisine: American, ItalianDifficulty: Easy4
servings10
minutes330
kcalCold whipping cream gets beaten to soft peaks and chilled while espresso powder dissolves in boiling water. Then each bowl gets a scoop of gelato, a pour of hot espresso, and a dollop of that fresh whipped cream.
Ingredients
- For the whipped cream:
1/3 cup cold whipping cream
- For the espresso:
1 tablespoon espresso powder (or fresh espresso)
1/2 cup boiling water
- For serving:
1 pint chocolate gelato or ice cream
Chocolate shavings, for topping (if desired)
Directions
- Whip the cream: Beat the cold whipping cream in a bowl with an electric mixer until soft peaks form, then cover and refrigerate.
- Make the espresso: While the cream chills, whisk the espresso powder into 1/2 cup boiling water until dissolved.
- Scoop the gelato: Then place 1/2 cup of chocolate gelato into each of 4 dessert bowls or glasses.
- Pour the espresso: Once scooped, pour 2 tablespoons of hot espresso over each serving.
- Top and serve: Then add a dollop of whipped cream and chocolate shavings, and serve immediately.
FAQs
Can I use vanilla gelato instead of chocolate?
Vanilla is the traditional choice for affogato, so it works well if you prefer a cleaner coffee flavor. And the lighter base lets the espresso taste come through stronger, since chocolate competes with coffee more than vanilla does.
But Giada picks chocolate because the melted gelato and espresso create a mocha effect in the bowl. So if you enjoy chocolate and coffee together, stick with her version since that pairing is the whole point of the recipe.
What if I do not have espresso powder?
Giada notes on the page that fresh espresso from a machine works as a direct swap, and you need 4 shots total for 4 servings. Since each shot is about 2 tablespoons, the volume stays the same as the dissolved powder method.
But regular brewed coffee is too weak and too watery to stand up to the rich gelato. And instant coffee granules lack the concentrated bitterness of espresso, so the dessert loses its signature contrast between sweet and bitter.
Why does the recipe say to serve immediately?
Hot espresso hitting frozen gelato is the entire experience, and that temperature contrast only lasts about 30 seconds. Once the gelato melts fully, the bowl becomes a lukewarm chocolate drink instead of a layered dessert.
So have the bowls, gelato, and whipped cream ready before you pour the espresso. And call everyone to the table first, because affogato does not wait and there is no way to reassemble it once the gelato melts.
Can I make the whipped cream ahead of time?
The recipe only uses 1/3 cup of cream for 4 servings, so whipping takes under a minute with an electric mixer. But you can beat it up to 2 hours ahead and hold it covered in the fridge, since soft peaks hold their shape when chilled.
And avoid whipping to stiff peaks, because the cream should be loose enough to melt slightly into the hot espresso. Over-whipped cream sits on top like a cap instead of blending into the drink as you eat.
What other toppings work besides chocolate shavings?
Giada lists chocolate shavings as optional, and a microplane or vegetable peeler on a chocolate bar does the job quickly. Since the gelato is already chocolate, the shavings add texture more than flavor.
And crushed biscotti or amaretti cookies add a crunchy layer that soaks up the espresso pooling at the bottom. But keep toppings minimal, because affogato is a three-ingredient dessert and too many additions bury the simplicity that makes it work.
