From Emily Luchetti's "The Fearless Baker" article in the Press Democrat, Aug 17, 2011
“In Italy, if you order an affogato, you'll get a shot of espresso poured over vanilla ice cream or gelato,” Luchetti writes. “Here, I've added chocolate to take the bitter edge off and enhance the coffee flavor, technically making it a mocha affogato.”
Makes 6 servings
1 cup heavy cream
6 ounces milk chocolate chopped
6 tablespoons freshly brewed room temperature coffee (regular or decaf)
1 pint good-quality store-bought vanilla ice cream
In a small saucepan, bring the cream just to a boil and turn off the heat. Add the chocolate, stir until smooth, and then stir in the coffee.
Put 2 scoops of ice cream in each of 6 dessert bowls. Top with a spoonful of the chocolate coffee sauce.