Benjamina Ebuehi’s chocolate hazelnut affogato recipe

<span>Benjamina Ebuehi's chocolate ice-cream affogato with praline hazelnuts.</span><span>Photograph: Laura Edwards/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling assistant: Lara Cook.</span>
Benjamina Ebuehi's chocolate ice-cream affogato with praline hazelnuts.Photograph: Laura Edwards/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling assistant: Lara Cook.

Affogato is one of the very best hands-off desserts and always makes me feel as if I’m on holiday. Using chocolate ice-cream gives this more of a mocha vibe and it’s even better if you can find an ice-cream that also has shards of chocolate mixed in. Making the praline is the most involved part of this dish, but it adds a welcome, nutty crunch that I urge you not to skip.

Chocolate hazelnut affogato

Prep 10
Cook 5 min
Serves 4

50g blanched hazelnuts, roughly chopped
20g honey
100g caster sugar
Flaky sea salt
4 scoops chocolate ice-cream
40ml coffee liqueur
, such as Kahlúa
4
shots hot espresso

Put the little glasses or ramekins you’ll be using to serve the affogato in the freezer for about half an hour, until nicely frosty.

Start by making the praline. Line a baking tray with greasproof paper, scatter over the hazelnuts and set aside.

Put the honey, sugar and 20ml water in a pan and heat gently until melted. Don’t stir, but gently swirl the pan to make sure the sugar melts evenly. Once the sugar turns a deep amber colour, carefully pour it over the nuts, trying to make sure every one is coated. Sprinkle over a pinch of flaky salt and leave to cool and firm up for at least 15 minutes. Once cool and solid, break into shards.

Take the glasses/ramekins out of the freezer and pop a scoop of chocolate ice-cream into each one. Pour the coffee liquor and hot espresso over the ice-cream, top with a few praline shards and serve immediately.