Affogato Chocolate Pots Recipe

Introduction

Affogato chocolate pots combine rich dark chocolate with the bold flavor of espresso, creating a decadent dessert that’s both smooth and intense. This easy-to-make treat is perfect for coffee lovers looking to impress with minimal effort.

Ingredients

• 150g dark chocolate (at least 70% cocoa solids), chopped into small pieces
• 2 shots hot espresso or 100ml hot strong instant coffee
• 150ml double cream
• ½ tsp vanilla extract
• 2 egg yolks (freeze the whites for another recipe)
• 50g golden caster sugar
• 4 of your favourite biscuits to serve with coffee (we used amaretti), plus extra to serve

Instructions

1. Step 1: Tip the chopped chocolate into a heatproof bowl. In a small saucepan, combine the hot espresso or coffee, double cream, and vanilla extract. Bring to a boil over medium heat, then pour the hot mixture over the chocolate. Let it sit for one minute before stirring until the chocolate melts and the sauce is smooth. Set aside to cool slightly.
2. Step 2: In a separate bowl, beat the egg yolks and sugar together using an electric whisk for about 5 minutes, until the mixture is pale, thick, and fluffy.
3. Step 3: Gently fold the melted chocolate mixture into the egg yolk mixture until fully combined, forming a rich mousse.
4. Step 4: Crumble most of the biscuits and place the crumbs into the bases of four small coffee cups or ramekins. Spoon the chocolate mousse evenly over the biscuit crumbs.
5. Step 5: Chill the pots in the refrigerator for at least 2 hours to set. They will keep chilled for up to two days.
6. Step 6: Before serving, top each pot with the remaining crumbled biscuits and provide extra whole biscuits on the side for dunking.

Tips & Variations

• For a lighter mousse, gently fold in a bit of whipped cream after combining the chocolate and egg yolk mixture.
• Swap amaretti biscuits for digestive or biscotti for a different texture and flavor.
• If you prefer a stronger coffee flavor, increase the espresso shot to three or use a more concentrated instant coffee.
• Make sure to use very good-quality chocolate for the best taste and texture.

Storage

Store the affogato chocolate pots covered in the refrigerator for up to two days. To reheat, it’s best to enjoy them cold, but if preferred, allow them to sit at room temperature for 10–15 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert without raw egg yolks?

Using raw egg yolks means you should use very fresh, high-quality eggs to reduce any risk. Alternatively, you can use pasteurized egg yolks available in some stores or try recipes that use cooked custard bases instead.

What can I do with the leftover egg whites?

Egg whites can be frozen for later use. They’re great for meringues, macarons, or adding lightness to other baked goods.

Affogato Chocolate Pots Recipe

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★★★★★

4.9 from 146 reviews

A decadent and rich Affogato chocolate pot combining velvety dark chocolate mousse infused with aromatic espresso, layered over crumbled amaretti biscuits for added texture. This elegant dessert is easy to prepare, chilled to perfection, and perfect for coffee and chocolate lovers alike.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 150g dark chocolate (at least 70% cocoa solids), chopped into small pieces
• 2 shots hot espresso or 100ml hot strong instant coffee
• 150ml double cream
• ½ tsp vanilla extract

Mousse Base

• 2 egg yolks (freeze the whites for another recipe)
• 50g golden caster sugar

To Serve

• 4 of your favourite biscuits (we used amaretti), plus extra to serve

Instructions

1. Prepare Chocolate Mixture: Place the chopped dark chocolate into a heatproof bowl. In a small saucepan, combine the hot espresso or instant coffee, double cream, and vanilla extract, and bring to a boil over medium heat. Pour this hot mixture over the chocolate and let it stand for one minute. Then stir until the chocolate fully melts and the sauce is smooth. Set aside to cool slightly.
2. Beat Egg Yolks and Sugar: In a separate bowl, use an electric whisk to beat the egg yolks and golden caster sugar together for about five minutes, or until the mixture is pale, thick, and fluffy.
3. Fold in Chocolate Mixture: Gently fold the warm chocolate mixture into the beaten egg yolks and sugar until fully combined into a rich, smooth mousse.
4. Assemble Dessert: Crumble most of the biscuits and evenly distribute the crumbs into the bases of four small coffee cups or ramekins. Spoon the chocolate mousse over the crumbled biscuits in each cup.
5. Chill: Refrigerate the assembled pots for at least 2 hours to set. They can be kept chilled for up to two days before serving.
6. Serve: Before serving, top each pot with the remaining crumbled biscuits and provide extra whole biscuits on the side for dunking into the dessert.

Notes

• Freeze the leftover egg whites for use in recipes like meringues or macarons.
• Use good quality dark chocolate with at least 70% cocoa solids for a rich flavor.
• This dessert can be prepared a day ahead, saving time for a special occasion.
• Amaretti or similar crunchy biscuits complement the chocolate and coffee flavors well but feel free to substitute with your favorite biscuits.

Keywords: Affogato, chocolate mousse, espresso dessert, no-bake dessert, Italian dessert, coffee chocolate pot