The Easter long weekend is fast approaching and chocolate sales are peaking. We'd be silly not to mention our favourite way to mix chocolate and coffee in our easter egg affogato.
The recipe is simple, take your favourite vanilla ice cream and scoop 1-2 scoops into a bowl. Pop on your favourite chocolate egg and gently crack open in the middle.
Now brew up a 45 mL shot of espresso and carefully pour over the broken chocolate so that it melts through on to the ice cream. We like to get into the full easter spirit by dusting some of our chocolate powder on top, to give a cappucino finish.
Serve up and enjoy!