Affogato with Peanut Toffee Choc Sauce

Sometimes the simplest desserts are the most impressive

coffee affogato

coffee and ice cream

toffee sauce

The hot peanut toffee choc sauce takes this beautifully simple dessert to new heights. 

white chocolate

chocolate and coffee

coffee dessert

_ Affogato with Peanut Toffee Choc Sauce


1 hot shot of espresso

peanut toffee choc sauce

1 scoop vanilla ice cream


Place the ice cream scoop into your cup or mug. Pour over the hot sauce. Place a white chocolate disc over the top of the cup and slowly pour over hot espresso. The hot expresso will melt the white chocolate into the cup below. Enjoy!


For the Peanut Toffee Sauce (adapted from Donna Hay)

2 tablespoons golden syrup

½ cup smooth peanut butter 

½ cup cream 

50g milk chocolate, chopped


Place the golden syrup, peanut butter, cream and chocolate in a small saucepan over low heat. Cook, stirring frequently, for 2–3 minutes or until smooth and the chocolate has melted. Makes 1 cup. 


For the White Chocolate Disc (optional)

200g white chocolate

¼ cup toasted coconut


Melt the white chocolate and spread onto a baking sheet lined with baking paper or a silicone baking mat to prevent it from sticking. Sprinkle over the toasted coconut and refrigerate for 1hr or 15mins in the freezer to harden the chocolate. Cut discs to the size of your cups. 

September 29.