Chocolate whiskey, warm espresso and creamy raspberry gelato make this chocolate twist on a classic Italian affogato sing. Just in time for National Chocolate Day, which was yesterday, I’ve got a creamy, boozy twist for a lovely after dinner dessert: the chocolate affogato. Since we’re talking chocolate, let’s use Ballotin’s Original Chocolate Whiskey to build this affogato.
A classic affogato pours a shot of espresso over a scoop of vanilla ice cream or gelato. It’s a simple dessert, and we’ll improve it with the addition of chocolate and booze. Which improves basically everything.
While this post is sponsored by Ballotin Whiskey, I use Ballotin whiskies in many cocktails regularly. It’s a wonderful product I love to use in combination with bourbon and rye cocktails.
More about the Classic Affogato
Affogato means drowned, which is what we’ll do with the ice cream. We pour a hot shot of espresso mixed with Ballotin Original Chocolate Whiskey. An easy, simple dessert that’s as delicious as it is fast, its simplicity means all the ingredients shine through.
As you pour the hot espresso and chocolate whiskey over the ice cream, they melt and combine. The creaminess of the gelato and the bitterness of the espresso magically evolve into a tasty dessert/drink. Earthy cocoa notes from the Ballotin Original Chocolate Whiskey combine with the espresso’s pungent bitterness to make a gooey, melty, addictive dessert.
About Ballotin Whiskey
Ballotin Whiskey got its start in Louisville working with the industry giant Flavorman to create a line of flavored whiskies. Of course, being from Louisville, there’s a plethora of Brown-Forman experience with co-owner Paul Tuell to create a flavored whiskey that’s approachable to whiskey newbies and interesting for bourbon enthusiasts alike. By carefully choosing the sourced whiskey at its base, the Ballotin line aims to keep a whiskey flavor while building on those flavors with additions like chocolate, bourbon ball and mint.
It’s a fine line, but the flavored whiskies they produce are not overly sweet and work wonders in cocktails to add whiskey and sweet flavors together. In fact, they’re so good, you could just drink them over ice as a cocktail themselves. Ballotin makes a full line of flavors, including Caramel Turtle, Bourbon Ball, Chocolate Mint, Peanut Butter Chocolate, Chocolate Cherry Cream and Chocolate Mocha Cream. But, let’s focus on the original: Ballotin Original Chocolate.
Do I Use Ice Cream or Gelato in my Affogato?
While traditional affogato is made with vanilla or coffee gelato, some people also prefer hazelnut gelato. The key is thoughtful pairing of a flavor that will work well with both the hot espresso and the chocolate whiskey. In our case, I’m suggesting a black raspberry chocolate ice cream from a local store. Creamy and decadent, I find that adding coffee to raspberry makes both shine.
Select an ice cream or gelato that is high quality and creamy, and a flavor you love with coffee. Serve immediately so you can enjoy the flavors as the coffee melts and combines with the ice cream. If you like, give your guests a small shot glass with the warm combination of espresso and chocolate to pour their own.
Garnish for the Affogato
We keep things simple for the affogato as it’s meant to be thrown together at the last minute. It’s a boozy, caffeine boost at the end of a meal. In our case, I’m suggesting a few fresh raspberries and a mint leaf or two.
Affogato for a Crowd
To make this dessert/drink in advance, fill small glasses with a scoop of ice cream or gelato, cover with plastic and freeze. When you’re ready to present it, serve each guest a gelato cup with a berry garnish and a small shot glass or mug with piping hot espresso and Ballotin Original Chocolate Whiskey combined. It’ll be the hit of the meal.
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Chocolate Affogato Recipe
- 1 scoop black raspberry gelato/ice cream
- 1 oz hot espresso
- 1.5 oz Ballotin Original Chocolate Whiskey
- Garnish: fresh raspberries
- Combine hot espresso and Ballotin Original Chocolate Whiskey right before serving. Pour over a scoop of black raspberry ice cream in a chilled glass. Serve immediately.