CHOCOLATE-SPIKED AFFOGATO

5 mins

	4 squares dark chocolate, chopped (I used Whittakers 50%)
	1 shot espresso (or ristretto)
	2 scoops vanilla-bean ice cream

1.	Put the chocolate in an espresso cup or glass.
2.	Pour over hot espresso and leave to sit for 1 minute.
3.	Stir to combine, so that the chocolate is melted.
4.	Give it a 20 second blast in the microwave if necessary, then pour straight over the ice cream and serve with orange, choc and almond biscotti on the side.

Recipes, food styling & photography Sarah Tuck