Affogato With Chucks Coffee Cigars Recipes

AFFOGATO

Steps:

• Put a scoop of vanilla ice cream or gelato in a small mug and top it with a shot of hot espresso or strong coffee. You'll have what may be the loveliest-and simplest-of Italian desserts: "affogato," which aptly means "drowned."

AFFOGATO WITH CHUCK'S COFFEE CIGARS

Steps:

• Preheat the oven to 350 degrees F.
• For the cigars:.
• In a stockpot, melt the butter, sugar, maple syrup, espresso, and lemon juice. Bring to a boil, then add the flour and cook for about 1 minute, stirring constantly with a wooden spoon, until it thickens slightly. Remove from the heat.
• Drop a teaspoon-size amount of batter on a parchment paper-lined baking sheet. Spread thinly with the back of a spoon or a palette knife into a circular size shape. Sprinkle with hazelnuts. Repeat until all the batter has been used. Bake in the oven until slightly golden brown, for about 8 minutes. Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you, if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside.
• For serving:.
• Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar. Add a shot of espresso coffee. Garnish with a scoop of ice cream and lemon zest. Serve the coffee cigars on the side.

TIRAMISU AFFOGATO

Steps:

• In a stand mixer with the whip attachment, whip the cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla extract until soft peak form. Do not whip the cream too stiff; it needs to still be soft when you fold it into the cream cheese. Transfer the whipped cream to a medium bowl and refrigerate.
• Switch the stand mixer to the paddle attachment and, in the same bowl, beat the cream cheese, the remaining 1/4 cup sugar and 1 teaspoon vanilla extract, and the 1 tablespoon instant espresso until smooth and well combined. Fold the whipped cream into the cream cheese mixture and set aside.
• In a shallow bowl, mix the 2 tablespoons sugar with the bourbon and 1 cup cold espresso until the sugar is dissolved. Dip each ladyfinger on each side into the espresso mixture. Line the entire bottom of an 8-by-8-inch cake pan with an even layer of the ladyfingers. Top with half of the cream mixture, spreading it evenly across the top. Repeat with another layer of the dipped ladyfingers and then the remaining cream mixture. Cover with plastic wrap and chill for 2 to 3 hours or overnight.
• When the tiramisu is chilled, spoon an eighth of it into the bottom of a shallow bowl, and top with a scoop of vanilla cream. Top with some hot espresso and serve immediately. Repeat for the remaining servings.

PICCOLO AFFOGATO AL CAFFE

Steps:

• Arrange 12 small glasses on a rimmed baking sheet. Fill each with 1/4 cup gelato. Freeze until firm, about 30 minutes. Pour 3 tablespoons espresso over each. Garnish with espresso beans. Serve immediately.