Affogato

4 tbsp espresso, brewed

4 tbsp Amaretto or Frangelico

1 1/2 cups coffee or hazelnut light ice cream or light soy ice cream

1/2 cup chocolate ganache***, warmed

4 tbsp light whipped cream

4 tbsp toasted hazelnuts, roughly chopped

Pour espresso and amaretto in the bottom of each dessert glass. Place 2 scoops of ice cream

in each. Drizzle warm chocolate ganache over the ice cream. Top with 1 spoonful of light

whipped cream and sprinkle with chopped nuts. Serve immediately.

***To make ganache hot cream is poured over chopped chocolate and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache