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Cocolat Fererro Roche Affogato and Hazelnut Thins

Serves 4


  • 2 sheets butter puff pastry, thawed
  • 1/4 cup chocolate hazelnut spread (e.g. Nutella)
  • 1/2 cup finely chopped roasted hazelnuts
  • 8 scoops Cocolat Ferrero Roche Ice Cream
  • 100ml Frangelico or Hazelnut Liqueur, to taste
  • 4 shots freshly brewed espresso coffee
Download Recipe (PDF)


  1. 1. Spread each pastry sheet with hazelnut spread and
  2. sprinkle with hazelnuts. Layer on top of each other
  3. and tightly roll like a Swiss roll, pressing edges firmly.
  4. 2. Using a serrated knife, cut into 1cm thin slices and
  5. arrange on a baking paper lined tray, bake at 180°C
  6. for 12-15 minutes until golden and crisp. Cool on a
  7. wire rack before serving.
  8. 3. For Affogato, divide ice cream between 4 glasses,
  9. pour a splash of liqueur into each glass and just before
  10. serving, pour over a shot of hot coffee. Serve with
  11. hazelnut thins.


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