Ingredients

Method

For the brandy snaps:
• 50 g sugar
• 60 g butter
• 2 T golden syrup
• ¼ t ground ginger
• ¼ t ground cinnamon
• 2 T cake flour
For the chocolate-covered hazelnuts and chocolate spheres:
• 200 g milk chocolate
• 100 g hazelnuts, toasted
For the coffee syrup:
• 65 ml water
• 200 g sugar
• 2 freshly prepared espressos double shots
For the affogato:
• 8 freshly prepared espressos double shots
• 1 litre Woolworths Extremely Creamy Madagascan Vanilla Ice cream

Method

Ingredients

To make the brandy snaps, preheat the oven to 180°C. Heat the sugar, butter, golden syrup, ginger and cinnamon in a saucepan over a medium heat and bring to a gentle boil.

Remove the syrup from the heat and whisk in the flour to form a paste. Chill for 30 minutes.

Spread the paste on a non-stick baking mat. Bake for 5 minutes, or until golden in colour with a bubbly texture. Remove from the oven and cool for 30 seconds, then mould into the required shape. Cool to set.

To make the chocolate-covered hazelnuts and chocolate spheres, melt the chocolate in a double-boiler. Place the hazelnuts on a non-stick baking mat, then  pour over half the melted chocolate. Allow to set. Fill silicone half-sphere moulds with the remaining chocolate, reserving some of the chocolate for later use. Place the moulds in the freezer to set.

Once set, remove the half-spheres from their moulds and brush the rims with a little melted chocolate. Sandwich together 2 halves to make whole spheres.

To make the coffee syrup, heat the water in a saucepan over a high heat. Add the sugar and espresso and bring to a rapid boil. Boil for 2 minutes, or until slightly thickened. Allow to cool in the saucepan.

To assemble the affogato, pour a double shot of espresso into 4 tall glasses. Top each with 2 scoops of ice cream. Roughly chop the chocolate-covered hazelnuts and sprinkle over the ice cream. Drizzle over the coffee syrup over and garnish with a brandy snap. Serve with the chocolate spheres on the side.