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Caramel-Chocolate Affogato

Caramel-Chocolate Affogato

"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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Ingredients

25 m servings 244 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. In a medium saucepan, heat half-and-half over medium heat until just boiling. Add Ghirardelli(R) 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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