Caramel-Chocolate Affogato Recipe -
Caramel-Chocolate Affogato Recipe
  • READY IN 25 mins

Caramel-Chocolate Affogato

Recipe by  

"Caramel hot cocoa with espresso is poured over ice cream, drizzled with caramel topping and dusted with a pinch of flaked sea salt."

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Original recipe makes 10 servings Change Servings


  1. In a medium saucepan, heat half-and-half over medium heat until just boiling. Add Ghirardelli® Chocolate Caramel Hot Cocoa and espresso powder. Cook and stir until mixture is heated through but not boiling. Remove from heat. If desired, stir in liqueur.
  2. Place a small scoop (about 1 tablespoon) of ice cream into 10 demitasse cups. Top with hot chocolate mixture. Drizzle with prepared caramel topping and sprinkle with a pinch of sea salt.
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  • READY IN 25 mins

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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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