Delivery is free in Quebec and Ontario for any $100 order
❗️L'expédition de nos barres de chocolat se fait au gré de la météo ☀️


All orders sent before monday midnight are shipped on next wednesday.

Your cart is currently empty.


Allo Affogato

@evolvingautumn has created a tasty & comforting Affogato recipe with our Dark Chocolate, Hazelnut and Coffee spread ☕️


  • 2 scoops Dark Chocolate, Hazelnut and Coffee Ice Cream (recipe Below)
  • Double Shot Espresso

For the ice cream:

  • 4 egg yolks
  • 1/2 cup sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup Allo Simonne Dark Chocolate, Hazelnut and Coffee spread
  • 2 tsp vanilla extract


For the ice cream:

1. In a large bowl, whisk the egg yolks and sugar together until fluffy and light in colour.

2. In a small saucepan, heat the milk over medium-low heat until just simmering. Do not stir.

3. Gradually add the milk to the egg and sugar mixture, about a quarter cup at a time to temper the eggs, whisking constantly.

4. Pour back into the saucepan and heat over medium-low heat, whisking constantly until the base thickens enough to coat the back of a spoon.

5. Once thickened, remove from heat and whisk in the cream, Allo Simonne Dark Chocolate, Hazelnut and Coffee spread, and the vanilla extract.

6. Pour into a container and place a piece of plastic wrap directly on top so it is touching the ice cream base (this will prevent a skin from forming). Refrigerate for at least 4 hours. The longer it chills, the creamier your ice cream will be (I like to chill the base overnight).

7. Once chilled, pour it into your ice cream maker and process according to your ice cream maker's instructions.

For the affogato:

Place the two scoops of ice cream in your mug of choice. Pour over the double shot of espresso. Enjoy!

Product we use in this recipe

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published

Translation missing: