Brownie Coconut Affogato

When a sweet treat and a pick me up have a meet cute.

30 minutes prep

30 minutes cook

Serves 2

Chris Cahill

Ingredients

Brownie

2 1/2 tbspUnsalted Butter

4 tbspLight Brown Sugar

1 Large Egg Yolk

1/4 tpsVanilla Extract

3 tbspCocoa Powder

1 tbspFlour

1 pinchSalt

1 tbspChocolate Chips

Other

120 gDark Chocolate

100 mlCream

2 ScoopIce Cream

4 tbspCoconut Cream

2 ShotEspresso

Dessicated Coconut (optional)

We love a one cup dessert in this house. Start with a gooey single serve brownie, smother it in a dark chocolate sauce, then top it with a ball of soft cornish ice cream. All finished with an espresso pull over coconut milk for a dramatic finish.

Method

Preheat oven to 350°F. Grease 2 muffin cups or use liners. Combine butter and sugar, then add egg yolk, vanilla, cocoa powder, flour, and salt. Divide batter into cups and bake for 16-18 minutes.

In a bowl melt dark chocolate, then use some to coat 2 silicone molds for the drop cups. To the remaining chocolate pour in warmed double cream to create a ganache sauce.

In a cup add the brownie, drizzle over some of the chocolate sauce then add a single scoop of ice cream on top. Option here to sprinkle over some dessicated coconut if wanted.

Place one of the chocolate cups on top of the cup and spoon 2 tbsps of coconut cream.

Finally pour over a shot of fresh espresso and enjoy!