Try this delicious variation of the traditional vanilla gelato and espresso treat. We’ve added raspberry ganache as the first layer…yum!<\/p>\n

With temperatures well into the triple digits all week, this cool and refreshing dessert is the way to go.<\/p>\n

In its classic form, an affogato is the combination of espresso and gelato. The word “affogato” literally translates to “drowned” in Italian, thus the cold gelato is drowned by the pouring of hot espresso.<\/p>\n

I’m not a coffee drinker. However, in my ice cream eating days as a kid, coffee was hands down my favorite flavor. This dessert is reminiscent of those childhood times.<\/p>\n

If you’re not into coffee, don’t let that stop you from enjoying this amazing dessert. Simply sub allergy-friendly hot chocolate.<\/p>\n

Hot chocolate in July? Don’t worry, the ice cream will cool it down real quick.<\/p>\n

Ganache is the star of so many desserts. It’s the divine blending of pure chocolate and cream.<\/p>\n

Today, there are many high-quality vegan and allergy-friendly chocolates on the market that are bittersweet, semisweet and dark. It’s definitely worth paying a little more for good quality chocolate, also called couverture.<\/p>\n

$\"Enjoy$
mise en place<\/p><\/div>\n
We used Enjoy Life Mini Chips, but also made a second batch of ganache using their Dark Morsels. Both worked equally well. Since Enjoy Life has a dedicated facility, there are no worries of cross contact if any of the top allergens are an issue.<\/p>\n
$\"Allergen$
double boiler<\/p><\/div>\n
To make the ganache, melt the chocolate over a double boiler and add warm hemp milk or other alternative milk. If the milk is cold, the chocolate will solidify and lump, so be sure to warm it up slightly.<\/p>\n
Gently whisk the ganache until smooth. Add your favorite raspberry preserves and stir to combine. Set aside to cool at room temperature for at least an hour.<\/p>\n
You can make the ganache ahead of time and store in the fridge. When you’re ready to serve this easy dessert, simply warm the ganache slightly in the microwave.<\/p>\n
In this recipe we use coffee. However, espresso is the real deal, so have it your way.<\/p>\n
Let’s assemble!<\/p>\n
$\"Gluten$ <\/p>\n
Portion ganache in a coffee cup, then top with 2 scoops of your favorite allergy-friendly vanilla ice cream.<\/p>\n
$\"Allergen$ <\/p>\n
Pour in about a half cup of freshly brewed coffee or a shot or two of espresso. Garnish with fresh raspberries, if desired.<\/p>\n
Serve immediately and enjoy!<\/p>\n
$\"Best$ <\/p>\n