Rocher Affogato and Hazelnut Thins
4Serves
MediumDifficulty
15 MINSPreparation
15 MINSCooking
Hazelnut, chocolate, ice cream, coffee... need we say more? These fabulous little pinwheels make the easiest most delicious accompaniment!
Ingredients
2 sheets butter puff pastry, thawed
1/4 cup chocolate hazelnut spread (e.g. Nutella)
1/2 cup finely chopped roasted hazelnuts
8 scoops Ice Cream (hazelnut, chocolate or vanilla)
100ml Frangelico or hazelnut liqueur, to taste
4 shots freshly brewed espresso coffee
1/4 cup chocolate hazelnut spread (e.g. Nutella)
1/2 cup finely chopped roasted hazelnuts
8 scoops Ice Cream (hazelnut, chocolate or vanilla)
100ml Frangelico or hazelnut liqueur, to taste
4 shots freshly brewed espresso coffee
Method
- Spread each pastry sheet with hazelnut spread and sprinkle with hazelnuts.
- Layer on top of each other and tightly roll like a Swiss roll, pressing edges firmly. Using a serrated knife, cut into 1cm thin slices and arrange on a baking paper lined tray. Bake at 180°C for 12-15 minutes until golden and crisp. Cool on a wire rack before serving.
- For Affogato, divide ice cream between 4 glasses, pour a splash of liqueur into each glass and just before serving, pour over a shot of hot coffee. Serve with hazelnut thins.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0