Mocha Affogato with Vanilla Cream

Mocha Affogato with Vanilla Cream Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Store-bought ice cream serves as the base for this complex-flavored, creamy treat.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 289
Fat 6.5 g
Satfat 3.6 g
Monofat 2 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 47.9 g
Fiber 0.3 g
Cholesterol 16 mg
Iron 0.5 mg
Sodium 72 mg
Calcium 112 mg


1/2 cup vanilla low-fat yogurt
1/4 cup heavy whipping cream
1 tablespoon powdered sugar
4 cups chocolate low-fat ice cream
1 cup hot brewed espresso
1/2 cup Frangelico (hazelnut-flavored liqueur)
1 ounce bittersweet chocolate, shaved


1. Place a colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Refrigerate, uncovered, for 1 hour. Spoon drained yogurt into a bowl; discard liquid.

2. Place whipping cream and sugar in a bowl; beat with a mixer at high speed until stiff peaks form (about 2 minutes). Gently fold whipped cream into yogurt. Refrigerate cream mixture until ready to serve.

3. Spoon 1/2 cup ice cream into each of 8 glasses; top each serving with 2 tablespoons hot espresso and 1 tablespoon liqueur. Top each serving with 2 tablespoons cream mixture; sprinkle each serving evenly with shaved chocolate. Serve immediately.